Ingredients
- 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
- 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 8oz. container sour cream
- 1 cup milk
Directions
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; pour in sour cream and milk. Using wooden spoon, stir until just blended. Turn dough out onto lightly floured surface; 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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