Herb Biscuits Supreme

These flaky biscuits are best served piping hot.

1 1/2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon sugar
1/2 teaspoon dried dill weed
11/2 teaspoons freeze-dried chives
1 cup whipping cream

Sift flour, baking powder, salt, cream of tartar and sugar together into a medium bowl. Stir in dill and chives; mix well. Pour in cream all at once; stir with fork only until dough rounds up into a ball.

Turn dough onto a lightly floured surface; knead only a few strokes. Gently pat or roll out dough to 1/2- to 3/4-inch thickness. With a 2 1/2-inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

Place on an ungreased cookie sheet; bake in a preheated 450F oven for 10-12 minutes.

Makes 8 biscuits
Source: Kansas Wheat Commission