Cream Biscuits with Dill
Preheat the oven to 425 degrees F.
On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick. Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet. Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all.
Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack. Serve the biscuits at room temperature.
Recipe courtesy of Gourmet Magazine
Recipe courtesy of Robin Miller