Homemade Dill Biscuits Recipe

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If you’re craving a biscuit that bursts with fresh herby flavor and melts in your mouth, this Homemade Dill Biscuits Recipe is exactly what you need. With the perfect balance of tender, flaky layers and that bright, fragrant touch of dill, these biscuits will quickly become your go-to comfort food for breakfast, lunch, or dinner. Whether you enjoy them plain, smeared with butter, or alongside your favorite meal, every bite feels like a warm hug infused with garden-fresh goodness.

Ingredients You’ll Need

These ingredients may look simple, but each one plays a crucial role in delivering the texture, flavor, and visual appeal of your biscuits. From the tenderizing butter to the zingy dill, together they create a harmonious celebration in every bite.

• 2 cups self-rising flour: Provides the right leavening and structure, making the biscuits fluffy and light.
• 1 tablespoon baking powder: Adds extra lift for that perfect rise and crumb.
• ½ teaspoon baking soda: Helps balance acidity and boosts tenderness.
• ½ teaspoon onion powder: Infuses savory depth without overpowering the dill.
• ½ teaspoon garlic powder: Adds a subtle, warm aroma that complements the herbs beautifully.
• 1 tablespoon sugar: Just a touch of sweetness to round out flavor and promote browning.
• ¼ cup grated parmesan: Brings a salty, nutty note that pairs exquisitely with the dill.
• 1 ½ sticks cold butter: Cut into the dry ingredients, cold butter creates those flaky layers we all love.
• 1 egg (lightly beaten): Enriches the dough and helps bind everything together.
• ¾ cup cold buttermilk: Adds tanginess and moisture, working magic on the crumb.
• ¼ cup fresh dill (chopped): The star of the show—fresh, bright, and herbaceous flavor that lifts the whole biscuit.

How to Make Homemade Dill Biscuits Recipe

Step 1: Combine Dry Ingredients

Start by whisking together the self-rising flour, baking powder, baking soda, onion powder, garlic powder, sugar, and parmesan cheese in a large mixing bowl. This ensures the spices and leavening agents are evenly distributed so every biscuit sings with balanced flavor and rise.

Step 2: Prepare the Butter

Grate 1 ½ sticks of very cold butter directly into the flour mixture. Keeping the butter frozen or as cold as possible is key to flaky biscuits, so if your butter isn’t chilly yet, pop it in the freezer for 30-60 minutes before starting. Grating also speeds up the mixing process and prevents the butter from melting too fast.

Step 3: Cut in the Butter

Using a pastry blender, gently cut the chilled butter into the dry ingredients. You want pea-sized pieces scattered throughout so that when baked, the butter creates lovely pockets of steam, resulting in flaky layers each time you bite in.

Step 4: Mix in Egg and Buttermilk

Add the beaten egg to the bowl and stir it in. Follow by pouring in the cold buttermilk gradually, combining it gently into the dough. If the batter feels too dry, add a little extra buttermilk one tablespoon at a time, stirring after each addition—this helps you control the dough’s consistency perfectly.

Step 5: Add the Dill

Fold in the chopped fresh dill, sprinkling in all that bright herb flavor that will elevate your biscuits from ordinary to unforgettable. Once combined, cover the dough with a clean towel and refrigerate it for at least 30 minutes. Chilling the dough relaxes the gluten and solidifies the butter, which helps maintain flaky layers.

Step 6: Preheat and Prep

While your dough chills, preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to ensure your biscuits don’t stick and bake evenly with a golden crust.

Step 7: Shape the Dough

Transfer the dough onto a floured surface. If it’s sticky, sprinkle a little flour over the top and work it in gently to make it easier to handle without overworking. Pat or roll it into a ½-inch thick rectangle. This thickness is ideal for tender, fluffy biscuits.

Step 8: Fold the Dough

Fold the dough into thirds like you’re folding a letter: bring the bottom up halfway, then fold the top down over it. Flatten this back into a ½-inch thick rectangle. This folding step builds layers—more folds mean more flaky layers, so repeat it at least once more for the best texture.

Step 9: Cut the Biscuits

Flour a 2-inch biscuit cutter for smooth cutting without sticking. Press the cutter straight down into the dough and lift straight back up—avoid twisting as it can seal the edges and prevent proper rising. Stamp out as many biscuits as you can, then gather the scraps, reshape, fold, and cut again to use every bit of dough.

Step 10: Bake to Perfection

Place your biscuits on the parchment-lined baking sheet so their sides just touch—this encourages soft sides but crisply golden tops. Bake for 15-20 minutes or until the tops glow a beautiful golden-brown. Serve warm and prepare for your kitchen to fill with an irresistible aroma!

How to Serve Homemade Dill Biscuits Recipe

Garnishes

A sprinkle of flaky sea salt or a brush of melted butter right after baking amps up the flavor and shine of your biscuits. You can also add a smudge of honey butter or herb cream cheese topping to complement the dill’s fresh herbal notes perfectly.

Side Dishes

These dill biscuits are showstoppers alongside hearty soups like creamy tomato or roasted vegetable stew. They also pair beautifully with eggs and bacon for breakfast, or as a charming addition to your Sunday roast or grilled fish dinner.

Creative Ways to Present

Slice a warm biscuit in half and layer with smoked salmon, cream cheese, and extra fresh dill for an elegant appetizer. Or serve mini biscuits stuffed with your favorite ham or sharp cheddar for a delightful finger food at your next gathering.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover biscuits tightly in plastic wrap or store in an airtight container. They keep best at room temperature for up to two days, retaining softness and flavor. Avoid refrigeration unless you plan to freeze.

Freezing

These biscuits freeze wonderfully! Arrange them on a baking sheet so they don’t touch, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months, ready whenever you need a quick homemade treat.

Reheating

For fresh-from-the-oven warmth, reheat biscuits in a 350-degree oven for 10-15 minutes. This brings back crisp edges and soft centers flawlessly—rescuing frozen or leftover biscuits is easy and delightful.

FAQs

Can I use dried dill instead of fresh for this Homemade Dill Biscuits Recipe?

While fresh dill offers a brighter, more vibrant flavor, dried dill can be used in a pinch—just reduce the amount since dried herbs are more concentrated. About one tablespoon of dried dill should suffice.

What can I substitute for buttermilk if I don’t have any?

Mix ¾ cup of regular milk with one tablespoon of lemon juice or white vinegar, then let it sit for 5-10 minutes to curdle. This homemade buttermilk substitute works perfectly in this recipe.

Why is cold butter important in biscuit making?

Cold butter creates steam during baking which forms pockets and layers in the dough, making biscuits flaky and tender instead of dense or greasy. It’s the absolute secret to great biscuits.

Can I make these biscuits vegan or dairy-free?

You can try swapping butter with a plant-based alternative and using a non-dairy buttermilk substitute like almond milk mixed with vinegar. However, keep in mind the texture and flavor might shift slightly.

Is it necessary to fold the dough multiple times?

The folding creates layers, so while one fold will still produce biscuits, repeating the folding step increases flakiness, making your Homemade Dill Biscuits Recipe extra special and light.

Final Thoughts

Once you try this Homemade Dill Biscuits Recipe, you’ll discover just how easy and rewarding baking from scratch can be. These biscuits beautifully balance herbaceous freshness with buttery, flaky goodness that’s perfect for any meal. So grab your ingredients, warm up your oven, and share the love with everyone around your table. Happy baking, friend!

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