Dill Biscuits

Oxmoor House
9 servings (serving size: 1 biscuit)


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2 1/4 cups reduced-fat biscuit and baking mix (such as Bisquick)
2 teaspoons dried dill
2 tablespoons chilled light stick butter (such as Land O' Lakes), cut into small pieces
1/2 cup low-fat buttermilk
1/3 cup 30%-less-fat sour cream (such as Breakstone)
Butter-flavored cooking spray


Preheat oven to 400°.

Combine baking mix and dill in a bowl; stir well. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk and sour cream, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Knead lightly 4 to 5 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet lightly coated with cooking spray. Lightly coat tops with cooking spray.

Bake at 400° for 8 minutes or until lightly golden.

Created date

March 2010