Caraway-Dill Biscuits

Caraway-Dill Biscuits

Ingredients:
wheat flour, white, all-purpose, unenriched
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
dill weed, fresh

Directions:
Preheat oven to 425F.
Mix flour and caraway seeds in large bowl.
Make well in center of flour.
Add milk, 3/4 cup plus 2 tablespoons oil and dill.
Stir just until dry ingredients are evenly moistened.
Gather dough into ball.
Roll out dough on lightly floured surface to 3/4-inch thickness.
Using 1 3/4-inch round cutter, cut out biscuits.
Gather scraps and gently reroll dough on lightly floured surface.
Cut out more biscuits.
Arrange on 2 large baking sheets.
Brush biscuit tops with remaining 2 tablespoons oil.
Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes.
(Can be prepared 6 hours ahead.
Cool completely, then wrap airtight in plastic.)
Serve warm or at room temperature.