These Dill Cheddar Biscuits are super quick and easy to make and pair perfectly with all sorts of meals from a BBQ picnic to a steak dinner. 10 minutes to prep and just a handful of ingredients!
Biscuits are always a big deal in my house. They're a non-negotiable at every holiday meal, but we often like to sneak them in through the year as well.
We'll happily eat them any which way and everyone has their own favorite recipe. Mine however, is the one that's easiest and provides lots of flexibility to flavors and add ins.
Drop biscuits are a fabulous way to make tasty biscuits with less mess. Simply because there's no need to roll them out and cut them. With a basic addition of a little more liquid, they become "drop-able".
The addition of the shredded cheddar cheese and the chopped dill gives these biscuits a lovely, bright flavor that pairs well with everything.
But the key to making these biscuits easily is the way that we cut in the butter to create evenly, flaky biscuits in less time with less mess!
How to Cut Butter into Baked Goods
Cutting butter into baked goods is what creates those flaky layers in biscuits, scones, etc. The layer separation is created by the pockets left behind when chunks of butter melt during baking.
The classic method of cutting butter into a dough is to start with cold butter and cut it into small cubes, then drop into the flour. Proceed to "cut" the butter into the flour with a fork, two butter knives or a pastry blender, essentially breaking the butter into smaller and smaller pieces while incorporating into the flour.
This works perfectly well! But another clever technique is to actually shred frozen butter directly into the flour mixture, then mix and lightly cut into the dough. By using frozen butter, it won't melt as your shred it on the box grater. And it will stay more whole through the cutting process, making it easier to get even flakes throughout the biscuits.
How to Make Dill Cheddar Biscuits
We'll start with a basic baking powder drop biscuit recipe. Combining flour, baking powder, sugar and salt in a bowl, then cutting in some cold butter. (Use whichever method you prefer!).
Next, we pour in milk - I always use almond milk, but any milk will work well here! Mix until you've formed a moist dough.
Then, carefully stir in the shredded cheddar cheese and chopped dill for flavor. Finally, we'll drop them onto a baking sheet and bake until the bottoms are just starting to brown.
Serve with salted butter.
Dill Cheddar Biscuits
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ¼ teaspoon salt
- A pinch of black pepper
- ¼ cup butter frozen and shredded
- ½ cup milk
- ⅓ cup shredded cheddar cheese
- 1-2 tablespoons fresh dill chopped
Instructions
- Preheat the oven to 425F.
- In a large bowl, combine the flour, baking powder, sugar, salt and black pepper. Stir to mix together.
- Toss in the shredded butter and stir together with a fork to coat all the butter flakes. Using that fork, “mash” or cut in the butter so that it breaks up, creating a crumbly texture. (see note)
- Next, pour in the milk and stir until fully combined. Then gently stir in the shredded cheese and chopped dill until just combined. Don’t overmix. The batter should be wet and a little lumpy.
- Using a spoon or a muffin scoop, drop the biscuits on a baking sheet about 2 inches apart. They won’t spread much while baking, so if you’d like them a little flatter at this point, use the flat bottom of a glass to gently press down on the top of each biscuit.
- Bake for 15-20 minutes until just starting to brown on the bottom. Serve warm or room temperature with salted butter.
Great recipe! Thank you!!!