Mini Dill Biscuits

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I was in dual mind while putting together the post; should I or shouldn’t I post this recipe?  Why the quandary you ask? Well frankly, the biscuits did not turn out the way I had anticipated. They were not flaky and also they did not puff up as I had expected them to be. But then taste wise they were just fine. To avoid any confusion, I am referring to the American style Biscuitsand not the British/Indian type biscuits/cookies.

Now this was my very first attempt at baking Biscuits. The biscuits that we get in the restaurants are flaky, fluffy and soft on the inside. After looking for recipes over the internet, I narrowed down some of them and bookmarked them. My major sources of inspiration while baking were from here and here. The recipe seemed so easy to put together, all were readily available ingredients and did not take any time to bake. I had some time yesterday and decided to give it a try. So as I said earlier, my experimentation was not successful.

As I think through what went wrong, I think there were some oversights from my end. I have put them in the notes section and hopefully that will overcome some of the problems. I will definitely try this again in days to some after doing some more analysis.

OK, so now coming back to the question that I had; should I be posting this? After much reasoning I decided to post this anyway. Not as a recipe but more as a note for me for future use. I have added some notes that will be hopefully useful to others.

Dear readers, if you have been baking this, then I would like to hear your experience as well.

  • Notes: (Do’s and Don’t’s)
  •  Do not use non-fat yogurt for this. It is best to use buttermilk in this recipe.
  •  Do not use melted butter to make the dough. Use softened or grated butter.
  •  The dough should be thick and sticky and not dry.
  •  Do not over knead the dough.
  •  Brush some butter on top of the biscuit before placing in the oven.

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Ingredients:
 

  • 1 cup All Purpose Flour
  •  1/3 cup chopped dill ( I used fresh)
  •  ¼ cup butter
  •  ½ tsp baking soda
  •  1/2 tsp baking powder
  •  3 Tbsp Yogurt ( recommend using full fat yogurt or butter milk)
  •  salt

Method:

  •  Pre-heat the oven to 425F.
  •  In a big bowl mix the AP flour, baking powder, baking soda and salt.
  •  Add in softened butter and mix until flour crumbs are formed.
  •  Add the chopped dill and yogurt to form thick dough. Knead about 8-10 times. 
  •  Place the dough on a floured surface and using a rolling pin, roll out the dough to about 1 inch thick.
  •  Using a cookie cutter or just from a lid, cut out circular discs from the dough.
  •  Place them on a baking sheet. Brush the melted butter on top of the biscuits.
  •  Bake in the oven until they get light brown, for about 15 minutes.
     

 

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24 comments

  1. madhu says:

    They looks good Sups just like Jeera biscits we get in bakery, love the addition of dill.
    btw, thank you for adding my blog on blogroll.

  2. Sharmila says:

    Yes RC .. they do look so good! And if tastewise they are great then why worry? 🙂 Am sure they’ll go great with some thick soup or gravy. 🙂

  3. Soumya says:

    They look good,i wouldn’t have thought of using dill in biscuits, so its new to me.Try using Shortening instead of butter and do not melt butter/shortening when baking biscuits/cookies.Always mix them with hands so they melt with our palm heat,it will turn out the way u r hoping for.

    Soumya thanks, great tips and will certainly keep them in mind. I will try them again next time

  4. prathibha says:

    They look like khara biscuits we get in iyengar bakeries in bangalore.I m sure dill would work better in biscuits…I have a recipe for that will give a try sometime..

  5. Lata Raja says:

    They do look very appealing! Have never tried baking biscuits, always cookies and there too disasters to excellence:) Thank you for the foot-notes, I find them most useful.

  6. trupti says:

    I’ve never had dill in this form! Must try it…..
    btw, my posts aren’t updating in the foodworld site…..Is there anything I can do?

    thanks Trupti. I will look into the FoodWorld problem

  7. CurryLeaf says:

    I too bake thse RC.The do and don’ts are true in my case.The first time I baked these I could not believe that these were so easy.I have never tried with dill thgh. Enjoy

    True Sweatha, they are so easy to make yet tough to acheive the right results. I guess that needs some practice

  8. indosungod says:

    If you were looking for the texture of the American biscuit they might not have been what you expected but otherwise they look pretty good and if they tasted good, you did come up with a new Indian style biscuit then!

    LOL! That is a good way of looking at things!Love that sunny spirit!

  9. Bharti says:

    Hm..biscuits are supposed to be tricky and I think they’re just one of those things that are hard to get right on the first shot. They do look lovely though..the dill in them looks really good.

  10. spice says:

    I love american biscuits….pic is really good….good luc for the next try….for flaky version..though these also i’m sure must have tasted good.

  11. Bong Mom says:

    These are almost like the Jeera Biscuits, but those were biscuits as in cookies. Are these like the American Biscuits that you have with gravy ?

    Sandeepa, yes these are the American biscuits that is used with gravy. Unfortunately these did not puff up and hence give the appearance of Jeera/Cumin biscuits 🙂

  12. Sonje says:

    Key to making any American style biscuits fluffy is having all “wet” ingredients cold .. the butter has to be cold cold (not softened) and the liquid has to be cold too. Same technique is used for good scones. I like using two butter knives to “cut” the butter into the dry ingredients. It works the same as a pastry mixer. use the knives crossways moving your hands in opposite directions until you create a mixture that resembles coarse cornmeal. I would almost want to add the dill to the dry ingredients.

  13. redchillies says:

    Thank you Sonje for the detailed explanation. I will definitely keep this in mind for the next time.

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