Cheddar Cheese Biscuits With Dill And Chives
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
All-Purpose Flour4.5 tsps
Baking Powder1 tbsp
Sugar1.5 tsps
Dry Mustard1 tsp
Salt1 cup
Chives (chopped fresh)3 tbsps
Dill (packed chopped fresh)Directions:
1
Position rack in center of oven and preheat to 450°F
2
Mix flour, baking powder, sugar, mustard and salt in large bowel to blend
3
Add butter and shortening; rub with fingertips until mixture resembles coarse meal
4
Whisk milk, chives, and dill in medium bowl
5
Pour into dry ingredients; stir until moist dough forms
6
Mix in 2 cups cheese
7
Turn dough out onto floured surface; knead lightly to distribute cheese evenly
8
Roll out dough to generous 1/2-inch thickness
9
Using floured 2 1/2 inch cookie cutter, cut into biscuits
10
Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits
11
Transfer biscuits to heavy large ungreased baking sheet
12
Top with 1/2 cup cheese
13
Bake until biscuits are golden, about 15 minutes
14
Transfer to platter
15
Serve warm or at room temperature
16
(Can be made 6 hours ahead
17
Let stand at room temperature
18
If desired, wrap biscuits in foil and rewarm in 350°F
19
Oven for 5 minutes
20
) Position rack in center of oven and preheat to 450°F
21
Mix flour, baking powder, sugar, mustard and salt in large bowel to blend
22
Add butter and shortening; rub with fingertips until mixture resembles coarse meal
23
Whisk milk, chives, and dill in medium bowl
24
Pour into dry ingredients; stir until moist dough forms
25
Mix in 2 cups cheese
26
Turn dough out onto floured surface; knead lightly to distribute cheese evenly
27
Roll out dough to generous 1/2-inch thickness
28
Using floured 2 1/2 inch cookie cutter, cut into biscuits
29
Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits
30
Transfer biscuits to heavy large ungreased baking sheet
31
Top with 1/2 cup cheese
32
Bake until biscuits are golden, about 15 minutes
33
Transfer to platter
34
Serve warm or at room temperature
35
(Can be made 6 hours ahead
36
Let stand at room temperature
37
If desired, wrap biscuits in foil and rewarm in 350°F
38
Oven for 5 minutes)