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Baking recipe · from the recipe book

Flaky Lemon Dill Chive Buttermilk Biscuits

Tall, buttery biscuits with crisp golden tops and peel-apart layers, bright with fresh dill, mild chive-like green onion and a hint of lemon.

Flaky Lemon Dill Chive Buttermilk Biscuits

Ingredients

  • 3¼ cups400 gAll-purpose flour
  • 1 tbsp16 gBaking powder
  • ½ tsp2 gBaking soda
  • 1 tsp6 gSalt
  • 2 tsp8 gGranulated sugar
  • ½ tsp1 gBlack pepper
  • ¾ cup170 gUnsalted buttervery cold, cut into 1/2-inch cubes
  • 1⅓ cups sprigs12 gFresh dillfinely chopped
  • 1½ medium25 gGreen onionsgreen tops only, thinly sliced like chives
  • 2 tsp4 gLemon zest
  • 1¼ cups (300 ml)280 gButtermilk, low-fatcold, divided

Steps

  1. Prepare first: chop the dill, slice the green onion tops, cube the butter and keep it in the freezer for 10 minutes, and keep the buttermilk in the fridge.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar and black pepper.
  3. Add the cold butter cubes and cut them in with a pastry cutter or your fingertips until most pieces are pea-sized, with some flattened bits the size of small coins.
  4. Stir in the dill, green onion and lemon zest until evenly scattered through the flour.
  5. Measure out about 265 g of the buttermilk (all but about 1 tablespoon), pour it in, and stir with a fork just until a shaggy dough forms; set the remaining buttermilk aside for brushing.
  6. Turn the dough onto a floured counter and pat into a 1-inch-thick rectangle. Fold it in thirds like a letter, turn it a quarter turn, and pat it out again. Repeat for 4 folds in all to build the flaky layers.
  7. Wrap the dough and chill it in the fridge for 15 minutes. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  8. Pat the chilled dough into a rectangle about 1 inch thick and cut it into 12 squares with a sharp knife, pressing straight down without twisting.
  9. Set the biscuits close together on the baking sheet and brush the tops with the remaining buttermilk.
  10. Bake 16 to 20 minutes, until tall and the tops and edges are deep golden brown.
  11. Cool on the pan for 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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