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Herbed Sour Cream Biscuits


  • 4 cups flour
  • 5 tsp. baking powder
  • 1/4 cup chopped fresh dill or 2 tsp. dried dill weed
  • 1 tsp. freshly ground black pepper
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  • 1 tsp. dried basil leaves
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. dried thyme leaves
  • 1/2 cup butter or margarine
  • 1 8 oz. container sour cream
  • 1 cup milk


Heat oven to 450 degrees F. In large bowl combine flour, baking powder, dill, pepper, basil, salt, baking soda and thyme. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Make well in center of mixture, and pour in sour cream and milk. Using wooden spoon, stir until just blended.

Turn dough out onto lightly floured surface, and flatten to 1/2 inch thickness. Using 2 inch biscuit or cookie cutter, cut out biscuits. Place on ungreased cookie sheet, spacing about 1/2 inch apart.

Bake 15-18 minutes until golden. Makes about 18 biscuits.

By Robin from Washington, IA


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