These have a nice dill flavor that pairs so well with sour cream.
- 2 cups All Purpose Flour
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon dried Dill Weed
- 1 cup Sour Cream (I use a Mexican Style brand called Cacique that has a nice bite to it.)
Preheat oven to 450 F.
Combine dry ingredients. Add sour cream and blend. Knead lightly so the dough doesn’t get tough. Pat into biscuits or roll out to about 1/2 inch and cut into biscuit rounds. Bake on lightly greased cookie sheet for 8 to 10 minutes depending on your oven. Yields about 16 biscuits.