Garlic Dill Cheese Biscuits

I’m a firm believer in the theory that dill makes everything better. Now, I may have made that theory up…but I still stand behind it.

And the combo of dill, garlic and cheese? THE BEST.

The other night, we had leftover chili for dinner. However, I decided to spice it up a bit with homemade biscuits. I had bought a huge bunch of dill, so I chopped some up and added it, along with some garlic, to my favorite biscuit recipe.

And it was good…Matt and I polished off nearly the entire batch between the 2 of us. There’s your warning.

Garlic Dill Cheese Biscuits

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon sugar
2 tsp garlic powder
1/2 cup cold butter
1 cup plus one tablespoon buttermilk
1 cup grated sharp cheddar cheese
1/2 cup grated parmesan cheese
2 tbsp fresh chopped dill

Directions:

Preheat the oven to 425 degrees. Oil a baking sheet. (This is important, as these suckers like to stick.)

Mix together the flour, baking powder, baking soda, salt, sugar & garlic powder. Slice the cold butter into the flour mixture. Use a pastry blender (or two kitchen knives, or your hands) to cut the butter into the flour mixture until you have a coarse, grainy mixture

Stir in grated cheese and dill. Make a well in the middle of the dry mixture and pour the buttermilk into it. Stir just until moistened. The dough should be of a consistency like drop cookie dough or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk.

Spoon the dough into rounded mounds on the baking sheet, leaving room for expansion.

Bake for 12 to 14 minutes or until the biscuits just begin to brown. I actually ended up turning my oven down to in between 400 and 425 as my first batch nearly burned at 425, so watch them carefully. Remove the biscuits from the baking sheet and place them on a wire rack to cool.