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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |