Dill and Sour Cream Bread Biscuit Mix
Elevate your baking game with this Dill and Sour Cream Bread Biscuit Mix, a savory twist on classic biscuits that’s perfect for any occasion. Packed with the fresh, herbal flavor of dill and the tangy richness of sour cream, these golden, flaky biscuits are irresistibly tender and flavorful. The cold, cubed butter ensures a light and airy texture, while a blend of pantry staples like all-purpose flour, baking powder, and baking soda guarantees perfect rise with every batch. This recipe comes together in just 15 minutes of prep time, making it an effortless choice for breakfast spreads, hearty soups, or an elegant dinner side. Serve them warm, slathered with butter, or pair with your favorite main dish to impress guests and family alike. Don’t miss out on these deliciously easy, herb-studded biscuits that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 2 tablespoons Fresh dill, finely chopped
- 0.5 cups Unsalted butter, cold and cubed
- 0.75 cups Sour cream
- 0.25 cups Whole milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Add the freshly chopped dill to the dry ingredients and gently toss to distribute evenly.
Using a pastry cutter or your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork it; you want small pea-sized pieces of butter for a flaky texture.
In a separate small bowl, mix together the sour cream and milk until smooth.
Make a well in the center of the flour and butter mixture and pour in the sour cream and milk mixture. Gently stir with a wooden spoon or spatula until the dough just comes together; avoid overmixing.
Turn the dough out onto a lightly floured surface and knead gently 2 to 3 times to bring it into a cohesive ball. Pat the dough into a 1-inch-thick rectangle.
Using a round biscuit cutter or the rim of a glass (lightly floured), cut out biscuits and place them on the prepared baking sheet. Gather any scraps, pat into 1-inch thickness again, and cut out more biscuits until the dough is used up.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown.
Remove from the oven and allow the biscuits to cool slightly on a wire rack before serving. These are best enjoyed warm with butter or as a side to your favorite dish.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
