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Cheddar Dill Biscuits

Cheddar Dill Biscuits

Cheddar Dill Biscuits are scratch flaky biscuits with lots of cheese and a dash of dill, special enough for your holiday brunch.

‘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 Cheddar Dill Biscuitscountry 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.

You may also enjoy Baking Powder Biscuits, Wheatberry Pancakes, Ginger Lemon Scones, Oatmeal Maple Scones, Cranberry Orange Scones, Maple Butter, Brown and Braise Sausage and Brown Sugar Bacon.

2012 AniversaRecipe – Cranberry Glazed Butterflied Turkey and Audrey’s Dinner Rolls
2011 AniversaRecipe – German Pancakes

Recipe: Cheddar Dill Biscuits

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 1 Dozen | Level: Easy

Cheese and Dill4 cups flour
2 Tbsp baking powder
1 1/2 tsp salt
1 cup shredded medium cheddar
1 Tbsp chopped fresh dill
1 stick butter
1 3/4 cups milk

Special Equipment – medium bowl, baking sheet

1 Preheat oven to 450 degrees.

Cut the Biscuits2 In a medium bowl, combine flour, baking powder and salt. Stir in cheese and dill.

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.

Biscuits for Baking5 Turn out the dough onto a floured surface and knead briefly to bring together. Roll out dough and then fold the dough in half and roll out until 3/4-inch thick.

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.

Dish Designer

  • Exchange medium for sharp or mild cheddar.

Inspiration – Helen Horton
Cook with Sauces
Cheddar Dill Biscuits
Written by
Photography and Styling by Helen Horton
Updated: December 23, 2013

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