Monday, March 7, 2011

Biscuits of the Dill Variety

These biscuits are easy and yummy. This is the second time that I've made them (and they came out better the first time!) This time the dill flavor wasn't too pronounced. And I'm still overly thrilled that I have a new food processor and it tends to mesmerize me and I overworked the dough a little bit so the biscuits weren't too crumbly and biscuit like but more silky.
This honey butter recipe accompanied the dill biscuits. I prefer the cinnamon honey butter but cinnamon and dill isn't the best combination. After having that one this regular honey butter seems a bit plain. On the upside using coarsely ground sea salt means that every once in a while you get a nice salty crunch mixed in  with all the sweet stuff which is amazing.
Dill Biscuits with Honey Butter
(Food Network Magazine)
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
12 tablespoons cold unsalted butter, diced
2 tablespoons chopped fresh dill
1/2 cup buttermilk, plus more for brushing
1. Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk.
2. Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.
Honey Butter
4 tablespoons unsalted butter, softened
2 teaspoons honey
1/4 teaspoon sea salt
1. Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.

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