Serves 10
30 min
Fresh Dill and Herbed Buttermilk Biscuits
Recipe GLPR2af2a7e1606bb7
Golden, tender buttermilk biscuits infused with fresh dill and ranch herbs. These flaky biscuits are topped with a savory butter and ranch glaze, making them the perfect Southern-style side dish for any meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2¼ cups All-purpose flour
1 tbsp Baking powder
1 tsp Baking soda
¼ tsp Salt
1 tsp Ranch seasoning mix
8 tbsp Cold butter, cut into small pieces
¾ cup Buttermilk
4 tbsp Ranch dressing
2 tbsp Fresh dill, finely chopped
2 tbsp Butter, melted (for topping)
Directions
Preheat your oven to 375°F. Line a baking sheet with parchment paper or silicone mat, or lightly spray with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ranch seasoning mix, and salt.
Add the cold butter pieces to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a separate small bowl, whisk together the buttermilk, ranch dressing, and fresh dill until combined.
Pour the buttermilk mixture into the flour mixture and gently fold together with a spatula until just combined. The dough will be slightly sticky; do not overmix.
Lightly dust a work surface with flour. Turn the dough out onto the surface and gently shape it into 10-12 even balls, adding a light dusting of flour as needed to prevent sticking.
Place the biscuit dough balls on the prepared baking sheet, spacing them 2-3 inches apart.
Bake for 11-14 minutes, until the tops are lightly golden brown.
Remove biscuits from the oven. In a small bowl, stir together the melted butter and ranch dressing. Brush this mixture generously over the top of each warm biscuit before serving.
