web analytics

Quick Cheddar and Dill Biscuits

While I always enjoy making yeasted rolls and breads, I don’t always have time to do so. Sometimes this is out of a sheer lack of motivation, while other times it is because I simply haven’t planned enough time to get bread out with the rest of the meal. That is why it is nice to be able to put together something very quick, like these biscuits.

Drop biscuits are much like scones, with butter cut into a flour mixture and held together with milk or cream. To make these savory, I only added a tiny bit of sugar, to help with browning, and added some sharp cheddar cheese. The type of cheese that goes into these biscuits is important because, while any type of firm cheese can really be used (cheddar, jack, etc), you will probably want to increase the salt by 1/4 teaspoon if your cheese is very mild. Otherwise, the biscuits will be pleasant, but a bit bland. I mean, Monterey jack is a lovely cheese, but it doesn’t exactly the most interesting flavor profile. The dill adds a subtle flavor to these biscuits, but compliments the cheese nicely. If you don’t have fresh dill, you can substitute 1 1/2 tsp dried dill.

I opted to make these in the food processor instead of by hand, just for the sake on convenience. Try not to over-blend the butter into the flour and use the “pulse” function to combine the ingredients.

I don’t think these need any butter for serving, but feel free to add some. They’re great with salads.

Quick Cheddar and Dill Biscuits

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt (see note, above)

2 tbsp fresh dill

2 1/2 tbsp butter, cold and cut into 4 pieces

1/3 cup sharp cheddar cheese, plus a bit more for topping, shredded

5-6 tbsp milk

Preheat oven to 400F.
In the bowl of a food processor, combine flour, baking powder, salt and dill. Whizz to combine and to chop the dill somewhat. Add in butter and pluse 6-8 times, making large crumbs. Add in cheese and pluse again to evenly distribute. Add 5 tbsp of milk and pulse until the mixture comes together, adding an additional tablespoon of milk, if necessary.
Divide dough into four and place onto a parchment-lined baking sheet. Top each with a bit (1 tsp or so) of cheese.
Bake for 16-18 minutes, until golden.
Cool on a wire rack.
Makes 4.

Share this article

  • emily
    May 16, 2006

    These would have been so good with the Tomato soup I made on Saturday!

  • Annie
    May 16, 2006

    I love your blog. Great photos and what seem to be easy yet creative recipes. I’ll have to try a few and let you know what I think 🙂

    I’m new at food blogging but I enjoy it and I like to share my recipes and opinions.

    We seem to enjoy many of the same foods. Keep up the good work!

  • Eva
    May 16, 2006

    Hi Nic,
    I’m so pleased to visit your great blog here. Your cooking is very good and your recipe is very clearly for me. Hope you don’t mind I’ve linking your blog to mine?

  • The Cookbook Junkie
    May 17, 2006

    Yum! I love dill. I used to make garlic-cheddar biscuits quite often but I haven’t made them in a while. I’m putting biscuits on my to-do list. Thanks for the reminder.

  • J
    May 17, 2006

    hi nic, these look so awesome! like you, i very often wish i baked more yeasted breads and rolls – but they do take a bit of foresight and planning…these look utterly perfect – just the thing for a soup or salad meal

  • barbie2be
    May 17, 2006

    these look supper yummy!

  • Julie
    May 18, 2006

    I went right home and made these Tuesday night…yummy! I had to use dried dill and think I might dial it back a little the next time.

    I also made the batter English Muffin Bread over the weekend and even took a loaf to my boss and his wife. We all loved it! Thanks for sharing so many delicious recipes, Nic.

  • Melissa
    May 21, 2006

    Hi Nic,
    I dearly love these little recipes you throw in. They become a part of my favorites that I pull out and make over and over. ie…..your Scone Recipe! This biscuit looks like it is going on the list as well!

  • Erika
    January 3, 2010

    Can these be made without the dill? Thanks…

What do you think?

Your email address will not be published. Required fields are marked *