‘Great Sauces Transform Good Food into Gourmet’
Cheesy and dilly
Flaky biscuits are fussied up with cheddar and dill. Two favorites of mine, they turn down home country fare into extra pretty and tasty for a holiday brunch. They come out of the oven hot and steamy with more color and flavor than the standard brand. Scrambled eggs become special with a side of these cheddar dill biscuits. Won’t take much to buy a small clam of dill for a special dash of gourmet this holiday.
Recipe: Cheddar Dill Biscuits
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 1 Dozen | Level: Easy
Special Equipment – medium bowl, baking sheet
1 Preheat oven to 450 degrees.
3 With a pastry cutter or your fingers, work the butter in until the mixture is pea-sized.
4 Add the milk and mix just until combined.
6 Cut with a biscuit cutter and place on a baking sheet sprayed with cooking spray or lined with parchment. Bake for 8-10 minutes until golden brown. Serve warm.
Substitute powdered milk and water for fresh milk by mixing the powdered milk with the dry ingredients.
Substitute a cookie cutter or a large glass for a biscuits cutter.
Score the rolled dough with a knife in biscuit-size squares to avoid leftover dough when cutting circles. Twice-rolled dough is not as light as once-rolled dough.
Serve biscuits with eggs or an omelet.
These biscuits will fancy up a holiday brunch with ease.
- Exchange medium for sharp or mild cheddar.
Inspiration – Helen Horton
Cook with Sauces
Cheddar Dill Biscuits
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: December 23, 2013