Ingredients
- 2 cups self rising flour
- 1 T baking powder
- ½ t baking soda
- ½ t onion powder
- ½ t garlic powder
- 1 T sugar
- ¼ cup grated parmesan
- 1 ½ sticks butter frozen or very cold
- 1 egg lightly beaten
- ¾ cup cold buttermilk
- ¼ cup fresh dill chopped (about 1 0.5 oz package)
Instructions
- Whisk together flour, baking powder, baking soda, onion powder, garlic powder, sugar, and parmesan.
- Grate 1 ½ sticks of butter into the flour mixture. Your butter should be very cold. If I don’t already have some in the freezer I will put it in the freezer for 30-60 minutes before I make biscuits.
- Using a pastry blender cut the butter into the dry ingredients. When you are done the butter pieces should be no larger than a pea.
- Add the egg and stir. Then add the buttermilk. If the dough seems dry you can add a little more buttermilk, a tablespoon at a time. Stir after each addition. I usually end up adding 1 more tablespoon.
- Stir in the dill. When the dough has come together cover it with a towel and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place your dough on a floured surface. If the dough is still sticky, sprinkle some flour over the top and work in to the dough. Continue to add flour as needed.
- Using your hands, press the dough into a rectangle that is about ½ inch thick. Fold the dough into thirds, similar to the way you would fold a piece of paper to fit in a envelope. Bring the bottom of the dough up to about the halfway point and then fold the top down over it. Press back in to ½ inch thick rectangle.
- Repeat at least once. The more times you do this step, the more layers you will have in your biscuits.
- Flour a 2” biscuit cutter. Cut out biscuits being careful not to twist the cutter back and forth. Just go straight down and straight back up. Repeat steps 9 and 10 with remaining scraps.
- Place biscuits on parchment lined baking sheet. Place the biscuits close together so the sides touch.
- Bake for 15-20 minutes until the tops are golden. Serve warm and enjoy!