Dilled Buttermilk Biscuits
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cup
Buttermilk (chilled)1 large
Egg3 tbsps
Dill (minced fresh)2.5 cups
All-Purpose Flour (unbleached)4 tsps
Baking Powder2 tsps
Sugar1 tsp
SaltDirections:
1
Preheat oven to 400°F
2
Whisk buttermilk, egg and dill in small bowl to blend
3
Whisk flour and next 3 ingredients in large bowl to blend
4
Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal
5
Add buttermilk mixture and stir just until moist dough forms
6
Using floured hands, gently knead dough on well-floured work surface until dough just holds together
7
Pat out dough to 9x6-inch rectangle (about 3/4 inch thick)
8
Cut dough into six 3-inch squares
9
Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart
10
(Can be prepared 8 hours ahead
11
Cover and refrigerate
12
) Bake biscuits until puffed and golden brown, about 12 minutes
13
Preheat oven to 400°F
14
Whisk buttermilk, egg and dill in small bowl to blend
15
Whisk flour and next 3 ingredients in large bowl to blend
16
Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal
17
Add buttermilk mixture and stir just until moist dough forms
18
Using floured hands, gently knead dough on well-floured work surface until dough just holds together
19
Pat out dough to 9x6-inch rectangle (about 3/4 inch thick)
20
Cut dough into six 3-inch squares
21
Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart
22
(Can be prepared 8 hours ahead
23
Cover and refrigerate
24
) Bake biscuits until puffed and golden brown, about 12 minutes