Dill and Cheddar Buttermilk Biscuits
Ingredients
Tap the ingredients you have on hand
- 2 cups all-purpose flour≈ $2.00
- 1 tbsp sugar≈ $0.10
- 1 tbsp baking soda≈ $0.15
- 1/2 tsp salt≈ $0.10
- 1/2 cup cold butter, cut into small cubes≈ $0.65
- 3/4 cup buttermilk≈ $1.00
- 1/2 cup shredded cheddar cheese≈ $1.20
- 1 tbsp fresh dill, chopped (using dried dill works too)≈ $0.20
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a large bowl, whisk together flour, sugar, baking soda, and salt.
- 3
Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 4
Stir in cheddar cheese and dill.
- 5
Gradually add buttermilk, mixing until just combined and a soft dough forms. Do not overmix.
- 6
Turn dough out onto a lightly floured surface. Gently pat or roll to about 3/4-inch thickness.
- 7
Using a biscuit cutter or a knife, cut out biscuits. Place them on a baking sheet lined with parchment paper.
- 8
Bake for 12-15 minutes, or until golden brown on top and cooked through.
- 9
Serve warm.
About this recipe
These homemade buttermilk biscuits are a true comfort food, elevated with the savory notes of sharp cheddar cheese and fragrant fresh dill. Perfect for a cozy weekend breakfast, a delightful brunch spread, or as a flavorful accompaniment to a hearty dinner, these easy-to-make biscuits are sure to impress. Their tender crumb and golden crust offer a taste of Southern hospitality right in your kitchen. Whether you're serving them alongside a steaming bowl of chili, pairing them with scrambled eggs, or simply enjoying them warm with a pat of butter, these cheesy, herby biscuits are versatile and utterly delicious. They're a fantastic choice for home cooks looking to bake flavorful, flaky biscuits from scratch without a fuss, ready in under 30 minutes.
The story behind it
The tradition of Southern biscuits often evokes images of family gatherings and Sunday mornings, a staple food reflecting resourcefulness and a love for simple, wholesome ingredients. This particular rendition, with its addition of cheese and herbs, bridges the classic with a modern twist, honoring the legacy of flaky, rich dough while introducing a brighter, more complex flavor profile. It's a testament to how traditional recipes can evolve, becoming cherished new favorites.
Chef's tips
- 1Ensure your butter is very cold and cut into small cubes to achieve distinct pockets of steam, resulting in a flaky texture.
- 2Do not overmix the biscuit dough; combine just until the dry ingredients are moistened to keep them tender.
- 3For the best rise, gently pat the dough rather than rolling it with a pin, and fold it once or twice before cutting.
- 4Place biscuits close together on the baking sheet to encourage a softer side crust and an even rise.
- 5Bake at a higher temperature to help the biscuits rise quickly and develop a golden brown crust.
Ways to make it your own
Add a pinch of cayenne pepper or finely diced jalapeño to the dough for a pleasant heat.
Substitute or add other fresh herbs like chives, parsley, or thyme for a different aromatic profile.
Fold in a quarter cup of cooked and crumbled bacon bits for a smoky, savory addition.
Swap half of the all-purpose flour for whole wheat pastry flour for a nuttier flavor and added fiber.
Frequently asked
Can I make these biscuits ahead of time?+
You can prepare the dough and cut the biscuits, then freeze them on a baking sheet before transferring to an airtight bag, baking from frozen for a few extra minutes.
What is the best way to store leftover biscuits?+
Store leftover biscuits in an airtight container at room temperature for up to two days, or freeze for longer storage.
Why is my biscuit dough tough?+
Tough biscuit dough is usually the result of overworking the mixture; mix it minimally until just combined to ensure a tender crumb.
Can I use dried dill instead of fresh?+
Yes, you can use dried dill, but remember that dried herbs are more potent, so use about one teaspoon for every tablespoon of fresh dill.
What kind of buttermilk should I use?+
Cultured low-fat buttermilk from the dairy aisle is ideal for achieving the signature tang and tender texture in baked goods.