Monday, March 11, 2013

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!

12 comments:

  1. I love cheddar biscuits! I haven't had them in so long and now want them SO bad. Happy Monday! :)

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    1. I probably make them WAY too often... they are a favorite!

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  2. These sound so good. I love the addition of dill to a traditional cheddar biscuit! Yum :).

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  3. Haha! I'm totally with you on the texture of dill! But it doesn't bother me in baked goods. Not sure what that's about, haha! These look great, girl!

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    1. Haha, glad to hear someone else agrees! Thanks Rach!

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  4. It's always biscuit o'clock if we want it to be, right?

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  5. I've been wanting to make buttermilk biscuits for awhile....yours are just perfect! In your recipe, I think you mean 1/2 cup buttermilk? But there's a tiny typo right now (Just LMK!) :)

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    Replies
    1. Thanks so much for catching that Averie! Fixed now! Yes, 1/2 cup buttermilk. Let me know if you try them out - biscuits are one of my favorite things to make!

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