Dill Biscuits with Honey Butter

Dill Biscuits with Honey Butter

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
dill weed, fresh
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey
salt, table

Directions:
Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor.
Add the butter and pulse into pea-size pieces.
Add the dill, then slowly pulse in the buttermilk until the dough just comes together.
Transfer to a floured surface and knead three to five times.
Shape into a disk.
Roll out the dough to about 1/2 inch thick.
Cut into rounds with a 2 1/2-inch round cutter or a glass.
Reroll any scraps.
Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.
Meanwhile, make the honey butter: Mix the butter, honey and sea salt in a bowl until smooth.
Serve with the warm biscuits.
Photograph by Roland Bello