Flaky Biscuits

These very rich biscuits are great favourites. They can be made up to one day ahead of time and reheated in a 350°F oven.

Makes 12 biscuits

2 cups all-purpose flour
1 tbsp baking powder
3/4 tsp salt
1 tsp freshly ground pepper
1/4 cup chopped fresh dill or 1 tbsp (15 mL) dried
1/2 cup butter
2 eggs, beaten
1/2 cup light cream

Preheat oven to 450°F.

Stir together flour, baking powder, salt, pepper and dill in a large bowl. Cut in butter with fingertips or two knives until mixture resembles breadcrumbs.

Make a well in centre of flour mixture and add eggs and cream. Stir together to make a soft, slightly sticky dough.

Turn out on to a lightly floured board and knead until dough holds together, about 2 minutes. The dough should be soft and supple.

Roll dough out into a rectangle about 1/2-inch thick. With a 3-inch round cookie cutter, cut circles of dough. Place on ungreased cookie sheet. Brush tops with a little extra cream. Bake for 10 minutes on the middle rack of the oven, or until tops are brown. Cool on a rack.