These delightfully moist, super simple biscuits come together with just sour cream and a few household staples. The addition of Rumi Spice NEW Dill Seeds adds bright, herbaceous notes, keeping you coming back for more. Spread them with butter, top with a fried egg, or try some jam for a surprisingly delicious sweet & salty combination. Maximum flavor, minimal effort. Now that’s a win every time. For a more traditional recipe, we also love this one from Food & Wine.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, or grease with non-stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Fold in the sour cream and dill seed until combined. If necessary, mix the dough using your hands until it comes together to form a soft ball.
For drop biscuits, use a large ice cream scoop to scoop rounds of dough onto the prepared baking sheet. Or, use a 3-inch round cookie cutter to cut out rounds of dough. Place on the prepared baking sheet.
Brush the tops with melted butter and transfer to the oven.
Bake for about 15-17 minutes, until lightly browned on the top and cooked through. Remove from the oven and let cool slightly before serving.
