Dill Cream Biscuits

There is nothing like a hot, flaky biscuit that almost melts in your mouth as you are eating them. The problem is, biscuits are very similar to other pastry dough like pie dough where you need to cut the butter in quickly so it stays cold to make the dough come out light and flaky as the biscuits bake. With the heavy cream substituting for the butter in these biscuits, it makes the preparation much easier and the biscuits still come out light and flaky like you want them to. There is zero fuss in these and the preparation is a breeze with the use of one bowl and is ready to bake before you oven is even ready. 

 In a mixing bowl, combine the flour, dill, baking powder, salt and sugar. The dill can be swapped out for equal portion of any other herb, I find the dill gives a great fresh flavor in the biscuits.

Add the cream and mix until a dough is just formed. 

Lightly dust your counter top with flour. Dump out the dough and knead the dough until it just comes together. Do not over mix, that will cause the biscuits to loose the lightness in the texture. Roll the dough out into a ¾” disc. Using a 2” biscuit cutter or round cookie cutter, cut out as many biscuits out. Re roll out the dough and keep going until all of the dough has been used.

Place the biscuits onto the prepared sheet pan. You should get about 12-15 biscuits in total

Bake the biscuits for 20-22 minutes in a 400°F oven, rotating half way until golden brown. Serve the biscuits hot or warm.

Dill Cream Biscuits

30 mins Serves 12 Ingredients: all-purpose flour, fresh dill, heavy cream, baking powder,