Cheddar Dill Biscuits
Enjoy the flavor of cheddar and dill in these glorious, tender biscuits. Perfect for breakfast, lunch, or dinner when you have fresh dill on hand. Finish them off with a touch of melted butter and fresh dill.
Servings: 9 biscuits
Calories: 289kcal
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 1/2x11 to 9x12 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
* Cheddar Cheese - use sharp or old cheddar for extra flavour or use whatever variety cheese you prefer.
** 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.
** 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
Calories: 289kcal | Carbohydrates: 25g | Protein: 7g | Fat: 18g | Sodium: 519mg | Fiber: 1g | Sugar: 2g | Iron: 2mg