Wednesday, July 24, 2013
Cheddar and Dill Biscuits
There aren't too many things that I like better than homemade bread. I am a huge fan of yeast breads as many of you may know, but there is not always time to make this type of bread.
This was the case this past weekend. I had this recipe on my list to make for a short time now and it turned out to be a perfect substitute for the yeast breads that I usually make. The cheddar cheese is a great addition to these biscuits and I have dill growing in our garden so I added some to jazz up the flavor a little more.
I served them with the coleslaw from my last post, along with some roasted chicken. There is something about chicken, coleslaw, and biscuits that makes it a perfect meal. Cheddar and dill biscuit made this meal even more special.
Cheddar and Dill Biscuits (Source: adapted from Kraft food and family magazine Spring 2007)
1 cup flour
2 teaspoon baking powder
1/4 teaspoon of tartar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 cup shredded cheddar cheese
1/2 tablespoon fresh dill (if you want a little more dill taste you can add a little more)
1/3 cup milk
Preheat oven to 450 degrees. Mix flour, baking powder, cream of tartar, sugar, and salt in medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese and dill. Add milk; stir until mixture forms soft dough.
Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares. Place on a greased baking sheet;
Bake 10 to 12 minutes or until golden brown.