Cheddar Dill Biscuits Recipe

Freshly baked cheddar dill biscuits brushed with garlic dill butter while still warm.

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Tender, buttery biscuits loaded with sharp cheddar cheese and fresh dill. These flaky homemade biscuits are brushed with a garlic dill butter topping and make the perfect side dish for soups, stews, grilled meats, and holiday dinners.

Prep Time15

Cook Time15

Chilling Time15

Course: Bread

Cuisine: American

Keyword: buttermilk biscuits, cheddar dill biscuits, cheese biscuits, flaky biscuits, fresh dill recipes, homemade biscuits

Servings:

Calories: 273kcal

Author: Leigh Harris

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.

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