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Dill and Caraway Biscuits

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Dill and Caraway Biscuits Recipe

By Tammy Algood Published: March 1, 2016

  • Yield: 6-8 servings



  1. Preheat the oven to 400 degrees. Lightly grease a cast-iron biscuit baker or skillet.
  2. In a mixing bowl, combine the flour, baking powder, salt, caraway seeds and dill. With a pastry cutter or 2 forks, cut the lard into the flour mixture until you have small crumbs. Make a well in the center and add the milk and buttermilk. Gradually stir the flour into the milk until well blended.
  3. Transfer the mixture onto a lightly floured surface and knead 2 minutes. Roll out to 1/2-inch thickness and cut with a 3-inch cutter. Place with the sides touching in the prepared pan. Bake 12-14 minutes or until golden-brown. Serve warm.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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