All the flavor of a really great, dilly, chicken-y, brothy chicken soup, but in biscuit form, y’all. The key to these biscuits is two fold: 1) bolstering the biscuit dough with loads of fresh dill and Bouillon chicken base (I use Better than Bouillon brand), which is basically a concentrated paste that tastes just like chicken soup and 2) using ample very cold butter and chilling the biscuits in the fridge or freezer before baking, ensuring the best rise and the flakiest layers. Other than that, these are pretty straightforward as far as biscuits are concerned. No special equipment necessary: all you’ll need is a bowl, a spatula, and your hands. Make the dough and form them as far in advance as you like– keep them in the freezer and bake ‘em fresh when you need a fix (just increase bake time by about 10 minutes). If you’ve got access to a bowl of chicken soup for dunking, that would be the ideal scenario, but tbh, these are fab on their own, simply slathered with softened butter.