Revel in the spectacular aromas of freshly chopped dill, butter and cheddar. The absolute tea time snack for all savoury biscuit lovers!
This recipe makes for the flakiest biscuits that even first-timers can perfect! Sour Cream is such a great addition to the flavour and texture of these parcels of joy.
Tip: Feel free to use your favourite herbs and ingredients! I always find it a delight when there are small cubes of cheddar cheese in my pastries.. mmhm!
Preparation Time: 10 mins | Baking Time: 18 - 20 mins | Makes 8 pieces
Ingredients
6 Sprigs of Fresh Dill, Chopped (approx 5 Tbsp)
170g Unsalted Butter - Separated into 150g and 20g
320g Self-Raising Flour
1 Tsp Black Pepper, Ground
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Sugar
200g Sour Cream
100g Shredded Red Cheddar Cheese - Feel free to add more if you like cheese!
Directions
Melt 20g of Butter in a saucepan and set aside.
Chop up 150g of Butter into small cubes and set aside.
Preheat the oven to 220°C.
(Preparing the dough)
In a large mixing bowl, add in 150g of Butter, Flour, Black Pepper, Salt, Baking Soda and Sugar. Combine well using hands, squeezing apart the chunks of butter as you go.
Add in chopped Dill and Cheddar and mix well.
Stir in the Sour Cream and mix well with a fork. Then, use your hands to press down lightly on the dough and combine it into a ball.
Spread some flour onto a large baking tray and transfer the dough to it. Create flaky layers in the dough by folding the sides in and pressing down on it. *See Image Guide Below*
Shape dough into a rectangle (about 3-4 cm in height)
Cut the dough into 8 equal pieces and place them on a baking tray. Brush the top of the biscuits with the melted butter.
Bake in oven for 18 - 20 mins. (If the top starts to brown too quickly, put a sheet of aluminium foil over the biscuits and continue baking till the timer is up.)
Ready to serve!
Image Guide: Shaping the Dough
Made too many?
Store the leftovers in an airtight container at room temperature. Reheat them again before eating. The biscuits should keep well for the next 3-4 days.
Enjoy!
Signing off, Cher
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