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2 c. self-rising flour (a Southern flour with gluten if possible)
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. dill, chopped
1 1/4 c. heavy cream

Place all dry ingredients in bowl and mix slightly. Add cream
and mix. Turn out on board and knead about 6 times. Do not over
knead. When it barely comes together, stop and press or roll to
1/2-inch. Cut the biscuits out with cutter dipped in flour. Oil
baking pan at 425 degrees for 12 to 15 minutes or until pale golden.

Note: You can use a variety of herbs for these biscuits, such
as parsley, rosemary, thyme or cheese.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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