4 c. all-purpose flour
1/4 c. fresh chopped dill or 2 tsp. dried dill weed
5 tsp. baking powder
1 tsp. freshly ground black pepper
1 tsp. dried basil leaves
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. dried thyme leaves, crushed
1/2 c. butter
1 (8 oz.) carton sour cream
1 c. milk

Heat oven to 450 degrees. In large bowl combine flour, baking powder, pepper, dill, basil, salt, baking soda and thyme; cut in butter to form coarse crumbs. Make a well in center and pour in sour cream and milk, stir until blended. Turn dough out onto lightly floured surface - flatten to 1/2 inch thickness. Cut out biscuits with cutter. Place on ungreased cookie sheet, space 1/2 inch apart. Bake 15 to 18 minutes. Makes 18 biscuits.