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.
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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