cheddar and dill buttermilk biscuits

Some flavor combos just make sense. Like cheddar and dill.

I have to confess that I'm not always a huge fan of dill. I love the flavor. The texture, not so much. But! When it's baked into biscuits, it's just perfect.

(I don't know if the texture actually changes one bit. It's a mental thing maybe. I'm kind of a weirdo.)

Cheddar biscuits are just comforting. These make a perfect companion to a cup of coffee and a lazy morning. They'd be awesome along side a bowl of soup. Or just as a little afternoon pick me up. Basically, it's always a good time for these.

Cheddar Dill Buttermilk Biscuits
yields 8 biscuits

you'll need:
2 cups AP flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, cut and cut into cubes
1 cup sharp cheddar cheese
3 tablespoons chopped fresh dill
freshly ground pepper
1/2 cup buttermilk, cold
1 large egg, beaten and cold (plus 1 more egg beaten with 1 tablespoon water for egg wash)

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, mix together flour, baking powder, baking soda and salt. Add butter and, using your hands or a pastry cutter, mix and break down until the mixture is coarse and crumbly. Add cheddar and dill and toss to combine.

In a separate bowl, whisk together buttermilk and 1 egg until combined. Add it to the flour mixture. Mix until barely combined. Lightly knead the dough until it forms into one solid mass. Sprinkle a work surface with flour and place dough onto it. Press the dough into a 1/2 inch thickness. Cut out the biscuits using a biscuit cutter (or cut into squares using a knife). Recombine scraps to get more biscuits, yielding 8 biscuits total (you might have a little more or less if you used a knife).

Transfer biscuits to the prepared baking sheet. Brush each biscuit with egg wash and top with a few turns of freshly ground pepper.

Bake for 10-12 minutes until lightly golden brown. Like most things, these are best served warm. Enjoy!

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