Yield: Yields about eight 3-inch or twelve 2-inch biscuits.
Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.
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These were absolutely delicious. My husband thought all biscuits were dry and tasteless due to his mom's lack of cooking skills growing up. These were tender and delicate with a nice balance of herbal flavor.
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