Cheddar-Dill Biscuits

Last weekend a friend gave us four pounds (!!) of pickling cucumbers, so we picked up some fresh dill and canned six pints of kosher dill pickles. A little dill goes a long way - most of the bunch of dill was left over after canning. I made an avocado cream soup Monday night, stirred up some cheesy drop biscuits to go along with, and added some chopped dill to the biscuit recipe.

Man, I was glad I did. These seriously easy cheddar biscuits were fluffy and flavorful, and just as tasty the next day for breakfast. Usually I like a pat of butter on my biscuit halves, but these didn't even need it.

I'll be posting the avocado cream soup recipe next week - it was fabulous hot for dinner, and cold for lunch the next day.

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
2 tsp salt
5 tsp cold butter, cut into bits
3/4 cup sharp cheddar, grated
2 tbsp parmesan cheese, grated
2 tbsp fresh dill, chopped
2/3 cup fat-free sour cream
1/3 cup milk

Directions

Preheat the oven to 400°F. Grease a cookie sheet.

Stir together flour, baking powder, sugar, baking soda, and salt. Cut in the butter until the mixture is the texture of coarse meal. Stir the cheese, dill, sour cream, and milk into the flour mixture and mix until the dough comes together well. Scoop 12 mounds of dough onto a baking sheet and bake until puffed and pale golden, about 15-18 minutes.


Makes 12 biscuits.