We stopped in a coffee shop for a snack before watching The Dark Knight Rises with our fellow moody action movie aficionado Brett, and accidentally fell in love with cheddar dill biscuits. I have never before fully appreciated this delectable pairing. Something about the salt and crumble made the flavors shine. And so I vowed to learn the art of cheddar and dill.
I looked up countless recipes online. It was overwhelming. Not surprising, as there are probably as many biscuit recipes in existence as baking grandmothers. So I added fresh chopped dill and shredded Cabot extra sharp white cheddar to my mom's tried and true recipe. The result was more moist and less salty than my inspiration, but I'm not planning on adjusting. We shared them for a Burn Notice double date with friends, then finished the rest for breakfast the next morning.
cheddar dill buttermilk biscuits
makes a dozen
2 c. all-purpose flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. (1 stick) margarine
3/4 c. buttermilk
2 tbsp. fresh chopped dill
4 oz. shredded cheddar cheese
In a bowl, stir together the dry ingredients. Cut in margarine until the mixture resembles coarse crumbs. Stir in dill and cheese. Make a well in the center and add the buttermilk all at once. Stir the dough with a fork until it clings together.
On a lightly floured surface, knead the dough gently for 10 to 12 strokes - DON'T OVER KNEAD or your biscuits will be tough! Roll or pat the dough to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter (or anything that will work similarly), dipping the cutter into flour between cuts to prevent sticking.
Transfer biscuits to an ungreased baking sheet. Bake in a 400F degree oven for 10-12 minutes, or until they are golden brown.
If you don't have buttermilk (or don't want to bother), measure 2 1/4 tsp. white vinegar or lemon juice in a measuring cup and add enough milk to make 3/4 c. Let the mixture sit for 5-10 minutes. You won't be able to tell a difference.