Spontaneity can be one of the best, and most underrated, ingredients in a kitchen. It can lead to impromptu discoveries and unexpected combinations. I tend to cook the best food when I’m being spontaneous and not over-thinking things. I woke up the other morning on a lazy Sunday and decided to make biscuits. I started gathering the ingredients and spotted a bright green feathery bunch of fresh dill in the fridge. Thinking, “hmm, why not?” I grabbed it and added a handful to the biscuit dough. That little change — that bit of spontaneity — made a HUGE flavorful difference to what would have been plain old ordinary biscuits. They became savory, herbaceous and fresh!
Since I was just making these on a whim for breakfast one morning, I wasn’t planning on blogging about it. But THESE biscuits! Oh my gosh, they turned out so good, I had to snap a few photos so I could share this recipe with you! They are easy. They are bursting with bright fresh dilly flavor! They are texturally dreamy! Golden brown and slightly crisp on the outside, while soft and warm on the inside. Serve them slit open with a pat of butter, or as I did, with poached eggs. These would also pair perfectly with smoked salmon and a dab of cream cheese or creme fraiche. Enjoy!
I added a bit more flavor and texture by sprinkling course salt and fresh cracked pepper on top of the biscuits before they’re baked.
The dill permeates every nook and cranny to ensure maximum dill flavor in every bite!
Savory Dill Yogurt Biscuits
1 teaspoon course salt, plus more for topping biscuits
3 teaspoons baking powder
1 teaspoon baking soda
5 Tablespoons cold butter, cut into small cubes
1 cup plain yogurt (I used fat-free)
palmful chopped, fresh dill (about 2 heaping Tablespoons)
2 – 3 Tablespoons milk (if needed)
course ground pepper for topping
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Mix the flour, salt, baking powder and baking soda together in a medium bowl. Add the cubed butter and blend together using your finger tips (squeeze the pieces of butter and dry ingredients together between fingers, until the mixture resembles oats or has pea-sized pieces of butter/flour).
Make a well in the butter-flour mixture and add the yogurt and dill. Use a large spoon to stir the batter together, until a ball forms. If the mixture is too dry, add milk — 1 Tablespoon at a time — until a craggy dough forms (if will be a fairly dry dough).
Turn the dough out onto a lightly floured surface and knead it 10 times. If it’s too sticky, add a tiny bit of flour; the dough will stick a bit to your hands. Using your hands, shape/pat into a large rectangle, about 3/4-inch thick. Cut into rounds using a 2- or 2 1/2-inch biscuit or cookie cutter. Gather up scraps, reshape dough and cut into rounds.
Place the rounds on the baking sheet and sprinkle each with course salt and pepper. Bake for 7 – 9 minutes, or until biscuits are golden brown. Serve warm. Enjoy!
This recipe is adapted from How to Cook Everything by Mark Bittman.