Description
These homemade dill biscuits are flaky, tender, and bursting with fresh dill flavor, making them a perfect savory accompaniment to any meal. With a blend of Parmesan cheese and aromatic herbs, plus a buttery, tender crumb, these biscuits are wonderfully easy to prepare, using straightforward ingredients and classic baking techniques.
Ingredients
Scale
Dry Ingredients
- 2 cups self-rising flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon sugar
- ¼ cup grated Parmesan cheese
Wet Ingredients
- 1 ½ sticks (12 tablespoons) unsalted butter, frozen or very cold
- 1 large egg, lightly beaten
- ¾ cup cold buttermilk (plus 1 extra tablespoon if needed)
- ¼ cup fresh dill, chopped (about 0.5 oz package)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the self-rising flour, baking powder, baking soda, onion powder, garlic powder, sugar, and grated Parmesan until well combined.
- Incorporate Butter: Grate the very cold butter into the flour mixture using a coarse grater. Ensure the butter is frozen or very cold to achieve the best texture.
- Cut in Butter: Use a pastry blender to cut the grated butter into the dry ingredients until pea-sized pieces remain, creating a crumbly texture essential for flaky biscuits.
- Add Egg and Buttermilk: Stir in the lightly beaten egg, then gradually add the cold buttermilk. If the dough feels dry, add an additional tablespoon of buttermilk and stir until just combined.
- Fold in Dill: Gently fold in the chopped fresh dill until evenly distributed throughout the dough. Cover the dough with a towel and refrigerate for at least 30 minutes to rest and chill.
- Preheat Oven: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Dough Surface: Transfer the chilled dough onto a floured surface. If sticky, sprinkle flour over the dough and gently work it in without overworking the dough.
- Shape and Fold Dough: Press the dough into a ½-inch thick rectangle. Fold the dough into thirds like an envelope by bringing the bottom up to halfway and folding the top down over it. Press back into a ½-inch thick rectangle.
- Repeat Folding: Repeat the folding process at least once more to create flakier layers in the biscuits.
- Cut Biscuits: Flour a 2-inch biscuit cutter. Cut out biscuits by pressing straight down and lifting straight up without twisting to maintain biscuit layers. Gather scraps and repeat folding and cutting until all dough is used.
- Arrange for Baking: Place the biscuits close together on the parchment-lined baking sheet so the sides touch. This helps them rise evenly and creates soft edges.
- Bake: Bake for 15-20 minutes until the tops are golden brown. Remove from oven and serve warm for the best flavor and texture. Enjoy!
Notes
- Use very cold or frozen butter to ensure a flaky biscuit texture.
- Do not twist the biscuit cutter when cutting to avoid sealing the edges and inhibiting rise.
- Resting the dough in the refrigerator helps relax the gluten and chills the butter for better flakiness.
- Fresh dill adds the best flavor; dried dill can be substituted but reduce quantity by half.
- Baking biscuits close together allows them to rise up rather than out, resulting in fluffier biscuits.
- Leftover biscuits can be frozen and reheated in the oven for a fresh taste later.
