These very rich biscuits are great favourites. They can be made up to one day ahead of time and reheated in a 350°F oven.
Makes 12 biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 tsp freshly ground pepper
- 1/4 cup chopped fresh dill or 1 tbsp (15 mL) dried
- 1/2 cup butter
- 2 eggs, beaten
- 1/2 cup light cream
Preheat oven to 450°F.
Stir together flour, baking powder, salt, pepper and dill in a large bowl. Cut in butter with fingertips or two knives until mixture resembles breadcrumbs.
Make a well in centre of flour mixture and add eggs and cream. Stir together to make a soft, slightly sticky dough.
Turn out on to a lightly floured board and knead until dough holds together, about 2 minutes. The dough should be soft and supple.
Roll dough out into a rectangle about 1/2-inch thick. With a 3-inch round cookie cutter, cut circles of dough. Place on ungreased cookie sheet. Brush tops with a little extra cream. Bake for 10 minutes on the middle rack of the oven, or until tops are brown. Cool on a rack.