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Cheddar Dill Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup butter, cut up
  • 2/3 cup shredded sharp cheddar cheese
  • 4 teaspoons snipped fresh dill
  • 1 cup milk

Preheat oven to 425°F. Line large baking sheet with foil; set aside. In large bowl combine flour, baking powder, salt, baking soda, and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in  cheese and dill. Make a well in center of flour mixture. Add milk all at once. Using fork, stir just until mixture is moistened.

Using large spoon, drop dough into 6 mounds onto the prepared baking sheet.

Bake about 14 minutes or until golden brown. Serve warm. Makes 6 biscuits.

To Store: Place cooled, baked biscuits in foil or in airtight container. Chill up to 3 days or freeze up to 1 month. To reheat: place biscuits on baking sheet. Bake in 350°F oven 10 to 15 minutes or until heated through.