Cheddar Dill Biscuits: Tips for Flaky Biscuits
Imagine biting into a warm, flaky biscuit bursting with the tang of cheddar and the aroma of fresh dill. Perfect for breakfast, lunch, or dinner, these cheddar dill biscuits are sure to become a family favorite They’re soft and flaky on the inside with a slightly crispy crust on the outside. Finished with melted butter and sprinkles of fresh dill for an irresistible touch.
Also Read: Chive Blossom Biscuits, Easy Cheese Drop Biscuits, Chicken Corn Chowder
Frequently Asked Questions about Making Biscuits
How do you get flaky, tender biscuits?
- Use cold butter and ensure there are small pieces of butter in final batter.
- Fold the dough to create layers.
- Use baking powder and baking soda (with buttermilk for acid).
- Don’t overwork the dough.
- Keep dough cool and oven hot.
Why are my biscuits dense?
- Overworking the dough or using too much flour can result in dense biscuits. It’s important to mix just until the ingredients come together.
Can I substitute buttermilk with regular milk?
- Yes, but the acidity in buttermilk is needed to balance the baking soda and baking powder and together they create a high biscuit. To make a buttermilk substitute, add 1 Tbsp lemon juice to a measuring cup then pour enough milk into the cup to make 3/4 cup. Let rest while mixing remainder of ingredients.
- If using just milk, omit the baking soda in the recipe.
How do I store biscuits to keep them fresh?
- Biscuits are best eaten fresh. Store them for 1 or 2 days in an airtight container at room temperature for up to two days. Better yet, wrap well and store in freezer. We thaw them and put them in the toaster or toaster oven.
Can I use whole wheat flour instead of all-purpose flour?
- Yes, but the texture will be denser. I recommend a half/half mix of whole wheat and all-purpose flour for better results.
Can I Make Drop Biscuits out of These?
I LOVE drop biscuits, but you’ll find this batter is too stiff to “drop” by the spoonful. Try these cheese drop biscuits for a delicious drop biscuit – of course you can add dill, chives, rosemary or whatever you’d like!
Cheddar Dill Biscuit Recipe
Cheddar Dill Biscuits
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter cut into cubes or grated
- 1/4 cup fresh dill chopped fine
- 1 cup cheddar cheese* grated
- 3/4 cup buttermilk**
Topping
- 1 Tbsp butter melted
- 1 Tbsp dill chopped
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 450°F (232°C).
- Stir together flour, baking powder, baking soda and salt. Mix well.
- Cut in butter using a pastry blender, fork or fingers until mixture resembles coarse crumbs.
- Stir in dill and cheese.
- Make a well in the flour mixture.
- Add buttermilk.
- Using a fork, stir until ingredients loosely start to come together and you don't see any pools of milk remaining. It will look loose and shaggy.
- Transfer ingredients to a lightly floured work surface. Press together and gently knead until it forms a smooth dough. If too dry, add a splash of milk.
- Press or lightly roll dough into a rectangle just half inch thick – about the size of a sheet of paper 81/2 x 11. Fold dough in half like a book and gently press to form another rectangle. Fold in half like a book again. Then press out into a rectangle the size of a sheet of paper. By repeating the folding 2 to 3 times, you encourage a layering effect that will make flaky biscuits.
- You should end up with a rectangle about 8 1/2×11 to 9×12 inches and 1/2 inch thick. Use a knife to cut into 9 roughly equal pieces. Or use round biscuit cutters and re-roll extra dough.
- Place on baking sheet slightly apart for crisp edges or next to one another for soft edges.
- Bake for 12 to 15 minutes until golden brown on top.
Final Topping
- Mix melted butter with garlic powder and brush onto hot biscuits.
- Immediately sprinkle fresh chopped dill on top.
- Serve warm.
Notes
** To make a buttermilk substitute, add 1 Tbsp lemon juice to a measuring cup then pour enough milk into the cup to make 3/4 cup. Let rest while mixing remainder of ingredients. The acid in buttermilk is needed for the baking soda, if using just milk, omit baking soda. Freeze cooled, baked biscuits, thaw and reheat in oven for 10 minutes at 300°F or in microwave on high for 10 to 30 seconds. Freeze shaped, raw biscuits on a baking sheet until solid. Transfer to freezer bag and keep up to 3 months. Bake from frozen in 400°F oven for 15-18 minutes. Check last few minutes and cover with foil if browning too much.
Nutrition Facts (per serving)
If you love my chive blossom biscuits, you’ll love these too! You can’t beat fresh, homemade biscuits.
When you make these biscuits, share your photos and comments with me! Add to the comments below or share a photo on Instagram and tag #getgettys so I can see it and like it!
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
I love using fresh dill in these.