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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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These are yummy served with soup or salad Ingredients:
2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/3 cup chilled butter, cut into pieces |
3/4 cup milk |
1 tablespoon fresh dill or 1 teaspoon dried dill, chopped |
1 teaspoon grated lemon zest |
Directions:
1. Preheat oven to 425°F.
2. In medium bowl, mix flour, baking powder, salt, and pepper.
3. Using pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal.
4. In small bowl, combine milk, dill weed, and lemon zest.
5. Add to dry ingredients; stir until just moistened.
6. On lightly floured surface, use flour covered rolling pin to roll dough to 1/2-inch thickness.
7. Cut with 2-inch biscuit cutter.
8. Transfer to ungreased baking sheet.
9. Bake 11-13 minutes or until golden brown.
10. Serve warm.
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