Hot homemade biscuits with a touch of springtime flavor.
Because dill is one of the first plants to come up in the garden, I always think of fresh dill as the flavor of spring. Especially because it goes so well with light, springtime-y dishes like fresh fish, asparagus, and my Cauliflower Potato Salad.
So now that spring is in full swing, I’ve been hankering to fix something with fresh dill in it. And since I’ve been having so much fun with my new homemade biscuit recipe, it seemed like a natural to put the two together and make some biscuits with a sprinkle of dill.
Of course, once I started experimenting, I couldn’t be satisfied with just throwing in some dill and leaving it at that. I started mixing and tasting, looking for just the right combination of flavors to make these biscuits really new and different. After several rounds of testing, I finally hit on what seemed like the perfect combo: fresh dill, parmesan, and just a touch of onion and garlic powder.
These cheesy Homemade Dill Biscuits are great for jazzing up a dinner with a simple main course – grilled fish, roast chicken, St. Patrick’s Day Stew or your Easter ham. Or just melt a little cheese on top for a light lunch.
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TOOLS USED FOR THIS HOMEMADE DILL BISCUITS RECIPE
Biscuit Cutter & Pastry Cutter: These cutters will make the perfect size biscuit with ease.
Rolling Pin: This non stick rolling pin prevents dough from sticking to it.
Baking Sheet: These are easy clean up and are ideal for baking, roasting, toasting, and warming.
Silicone Mat: If you don’t have a super smooth surface to roll out your dough, these come in handy
Parchment Paper: Non stick parchment paper roll easily releases baked goods from the pan without using grease or oils.
Lunchboxes: Here is what I use to pack up any leftovers for lunch!
How to make Homemade Dill Biscuits
Ingredients you will need:
self rising flour
baking powder
baking soda
onion powder
garlic powder
sugar
grated parmesan
butter, frozen or very cold
eggs
cold buttermilk
fresh dill
- Whisk together flour, baking powder, baking soda, onion powder, garlic powder, sugar, and parmesan. Grate 1 ½ sticks of butter into the flour mixture. Your butter should be very cold. If I don’t already have some in the freezer I will put it in the freezer for 30-60 minutes before I make biscuits.
- Using a pastry blender cut the butter into the dry ingredients. When you are done the butter pieces should be no larger than a pea.
Add the egg and stir. Then add the buttermilk. If the dough seems dry you can add a little more buttermilk, a tablespoon at a time. Stir after each addition. I usually end up adding 1 more tablespoon.
- Stir in the dill. When the dough has come together cover it with a towel and place in the refrigerator for at least 30 minutes. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place your dough on a floured surface. If the dough is still sticky, sprinkle some flour over the top and work in to the dough. Continue to add flour as needed.
Using your hands, press the dough into a rectangle that is about ½ inch thick. Fold the dough into thirds, similar to the way you would fold a piece of paper to fit in a envelope. Bring the bottom of the dough up to about the halfway point and then fold the top down over it. Press back in to ½ inch thick rectangle.
- Repeat at least once. The more times you do this step, the more layers you will have in your biscuits.
- Flour a 2” biscuit cutter. Cut out biscuits being careful not to twist the cutter back and forth. Just go straight down and straight back up. Repeat steps 9 and 10 with remaining scraps.
- Place biscuits on parchment lined baking sheet. Place the biscuits close together so the sides touch.
- Bake for 15-20 minutes until the tops are golden. Serve warm and enjoy!
- What’s better than fresh homemade dill biscuits? Leftover biscuit packed for lunch the next day!
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Homemade Dill Biscuits
Ingredients
- 2 cups self rising flour
- 1 T baking powder
- ½ t baking soda
- ½ t onion powder
- ½ t garlic powder
- 1 T sugar
- ¼ cup grated parmesan
- 1 ½ sticks butter frozen or very cold
- 1 egg lightly beaten
- ¾ cup cold buttermilk
- ¼ cup fresh dill chopped (about 1 0.5 oz package)
Instructions
- Whisk together flour, baking powder, baking soda, onion powder, garlic powder, sugar, and parmesan.
- Grate 1 ½ sticks of butter into the flour mixture. Your butter should be very cold. If I don’t already have some in the freezer I will put it in the freezer for 30-60 minutes before I make biscuits.
- Using a pastry blender cut the butter into the dry ingredients. When you are done the butter pieces should be no larger than a pea.
- Add the egg and stir. Then add the buttermilk. If the dough seems dry you can add a little more buttermilk, a tablespoon at a time. Stir after each addition. I usually end up adding 1 more tablespoon.
- Stir in the dill. When the dough has come together cover it with a towel and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place your dough on a floured surface. If the dough is still sticky, sprinkle some flour over the top and work in to the dough. Continue to add flour as needed.
- Using your hands, press the dough into a rectangle that is about ½ inch thick. Fold the dough into thirds, similar to the way you would fold a piece of paper to fit in a envelope. Bring the bottom of the dough up to about the halfway point and then fold the top down over it. Press back in to ½ inch thick rectangle.
- Repeat at least once. The more times you do this step, the more layers you will have in your biscuits.
- Flour a 2” biscuit cutter. Cut out biscuits being careful not to twist the cutter back and forth. Just go straight down and straight back up. Repeat steps 9 and 10 with remaining scraps.
- Place biscuits on parchment lined baking sheet. Place the biscuits close together so the sides touch.
- Bake for 15-20 minutes until the tops are golden. Serve warm and enjoy!
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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