Recipe By : Best Recipes, Muffins & Quick Breads
Preheat oven to 425 degrees. Combine the flour, baking powder, baking soda and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Beat the eggs with a fork in a small bowl. Add the sour cream and dill; beat until well combined. Stir into the flour mixture until the mixture forms a soft dough that pulls away from the side of the bowl. Turn out the dough onto a well-floured surface. Knead the dough 10 times. Roll out the dough into a 9 x 6-inch rectangle with a lightly floured rolling pin. Cut the dough into 6 squares. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm or cool completely.