Cheddar Dill Biscuits
Some recipes just have a way of sticking around, and these Cheddar Dill Biscuits are one of them. We’ve been making them for years because they’re easy, dependable, and always disappear fast. The sharp cheddar gives them plenty of savory flavor, while the fresh dill adds something a little unexpected without overpowering the biscuits.
They’re soft on the inside, golden on the outside, and even better with a little of the garlic dill butter brushed over the tops while they’re still warm. We like serving them with soups, chili, barbecue, or just about any family dinner or breakfast.
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Why You’ll Love These
If you’re looking for a biscuit that’s a little different from the usual, these cheddar dill biscuits are an easy recipe you’ll find yourself making again and again.
These biscuits have become one of our favorites because they’re flaky, cheesy, and just a little different from the classic buttermilk version.
- Sharp cheddar brings rich, savory flavor while fresh dill adds a bright, slightly tangy herbal note that keeps these biscuits from feeling heavy.
- Perfectly flaky and tender thanks to frozen butter and buttermilk.
- Easy to make with simple ingredients and no special equipment required.
- The dill butter topping takes them over the top with buttery garlic-herb flavor brushed onto the warm biscuits.
- Perfect for any meal, whether you’re serving them with soup, chili, grilled chicken, smoked meats, or holiday dinners.
If you enjoy baking from scratch, be sure to try our Ham and Cheese Scones (Savory, Tender, and Easy), Mixed Berry Muffins, Better Than Starbucks Pumpkin Bread Recipe, and Easy No Knead Overnight Focaccia Bread.
Ingredients Needed
- All-purpose flour – Forms the foundation of the biscuits and provides structure.
- Baking powder – The primary leavening agent that helps the biscuits rise tall and fluffy.
- Baking soda – Works with the buttermilk to create additional lift and a tender texture.
- Kosher salt – Enhances all the flavors and balances the richness of the cheese and butter.
- Frozen unsalted butter – Creates flaky layers and tender biscuits as it melts during baking.
- Sharp cheddar cheese – Adds rich, savory flavor and plenty of cheesy goodness in every bite.
- Fresh dill – Brings bright, fresh herb flavor that pairs beautifully with the cheddar.
- Buttermilk – Adds moisture, tenderness, and a subtle tang that makes homemade biscuits so good.
Dill Butter Topping
- Melted butter – Brushed over the warm biscuits for extra richness and a beautiful finish.
- Fresh dill – Adds a burst of fresh herb flavor right on top.
- Garlic powder – Provides a subtle savory note that complements the cheddar and dill perfectly.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
Pro Tip
Using frozen shredded butter is one of the easiest ways to create flaky biscuit layers. As the butter melts in the oven, it creates steam pockets that help the biscuits rise and develop their tender texture.
How to Make Cheddar Dill Biscuits
Step 1: Preheat the oven to 450ºF. Line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Stir in the frozen shredded butter to evenly coat it with the flour, breaking up any large clumps.
Step 2: Stir in chopped dill and shredded cheese. Make a well in the center of the flour mixture, pour in the buttermilk, and stir just until combined and a soft dough is beginning to form.
Step 3: Pour the dough out onto a lightly floured surface and knead until the dough comes together. Pat it out into a 1-inch thick rectangle. Cut the biscuits using a 2-inch biscuit cutter. Place them almost touching on the prepared baking sheet. Place the baking sheet in the freezer for 5-10 minutes.
Step 4: Bake for 12-15 minutes or until golden brown. Melt the butter, stir in 1 teaspoon of chopped dill, and 1/4 teaspoon garlic powder.
Step 5: When the biscuits are done, while they are still hot, brush the tops with the garlic butter dill mixture. Serve warm with extra butter.
Serving Suggestions
We love serving these cheddar dill biscuits alongside homemade chili, chicken noodle soup, smoked brisket, pulled pork, or a simple roast chicken dinner. They also make a great addition to holiday meals when you want something a little different than traditional dinner rolls.
Tips
- Use frozen butter and cold buttermilk. If your butter is not frozen, grate it on the large holes of a box grater and place it in the freezer for about 15 minutes.
- Use freshly shredded cheddar cheese for the best flavor and texture.
- Fresh dill provides the best flavor, but 1 tablespoon of dried dill can be substituted if needed.
- DO NOT overwork the biscuit dough. This will result in tough biscuits.
- Use a sharp, floured biscuit cutter to cut out the biscuits. Press straight down without twisting. Twisting will seal the edges, and they won’t rise evenly or as high.
- Place the cut biscuits almost touching each other on the baking sheet. This helps them rise high and not become lopsided.
- Chilling the biscuits after cutting helps to keep the butter cold.
Variations
- Add Garlic – Mix in 1 teaspoon of garlic powder for a cheddar garlic biscuit variation.
- Try Different Cheeses – Sharp cheddar works beautifully, but white cheddar, smoked cheddar, Monterey Jack, or Gruyere are also delicious options.
- Add Green Onions – A few tablespoons of sliced green onions add even more savory flavor.
- Make Them Spicy – Add a pinch of cayenne pepper or a few finely diced jalapeños for a little heat.
FAQs
Yes. Substitute about 1 tablespoon dried dill. But I highly recommend the fresh.
Absolutely! You can prepare and cut the biscuits, then refrigerate them for several hours before baking. Bake as directed when ready to serve.
Frozen butter stays cold longer while you’re working the dough, creating steam pockets during baking that help produce flaky layers.
Yes. Bake and cool completely, then store in a freezer-safe container for up to 3 months. Reheat in a 350-degree oven until warmed through. Or flash freeze them formed but unbaked, then transfer them to a freezer safe bag and freeze. Bake from frozen, adding a few extra minutes to the baking time.
More Homemade Biscuit Recipes
Cheddar Dill Biscuits Recipe
Ingredients
Biscuits
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1/4 tsp Baking soda
- 3/4 tsp Kosher salt
- 1/2 cup Frozen unsalted butter shredded
- 1 cup Shredded sharp cheddar cheese
- 1/4 cup Finely chopped fresh dill
- 1 cup Buttermilk cold
Dill Butter Topping
- 1 tbsp Unsalted butter melted
- 1/4 tsp Garlic powder
- 1 tsp Finely chopped fresh dill
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Stir in the frozen shredded butter to evenly coat it with the flour, breaking up any large clumps.2 cups All-purpose flour, 1 tbsp Baking powder, 1/4 tsp Baking soda, 3/4 tsp Kosher salt, 1/2 cup Frozen unsalted butter
- Stir in chopped dill and shredded cheese. Make a well in the center of the flour mixture, pour in the buttermilk, and stir just until combined and a soft dough is beginning to form.1 cup Shredded sharp cheddar cheese, 1/4 cup Finely chopped fresh dill, 1 cup Buttermilk
- Pour the dough out onto a lightly floured surface and knead until the dough comes together. Pat it out into a 1-inch thick rectangle. Cut the biscuits using a 2-inch biscuit cutter. Place them almost touching on the prepared baking sheet. Place the baking sheet in the freezer for 5-10 minutes.
- Bake for 12-15 minutes or until golden brown. Melt the butter, stir in 1 teaspoon of chopped dill and 1/4 teaspoon garlic powder.1 tbsp Unsalted butter, 1/4 tsp Garlic powder, 1 tsp Finely chopped fresh dill
- When the biscuits are done, while they are still hot, brush the tops with the garlic butter dill mixture. Serve warm with extra butter.
Notes
- For the best texture, keep the butter as cold as possible and avoid overmixing the dough. A few small pieces of butter in the dough help create tender, flaky biscuits.
- Use a sharp, floured biscuit cutter to cut out the biscuits. Press straight down without twisting. Twisting will seal the edges, and they won’t rise evenly or as high.
- Place the cut biscuits almost touching each other on the baking sheet. This helps them rise high and not become lopsided.