by Michelle

My mom has been baking these biscuits all of my life…minus the cheese and herbs. Dad has a very pure palette which she has catered to all of their marriage.

I planted a new herb garden last summer and had an abundance of dill so I decided to throw some into my biscuits along with some grated cheddar…deelish

makes 2 dozen large biscuits

the photo shows the biscuits cut for tiny apps

preheat oven 450*

3 1/2 cups of all-purpose flour

2 1/2 tablespoons baking powder

1 teaspoon salt

2 tablespoons white sugar

1 cup cold butter, cut into 16 pieces

1 cup cheddar, grated

1/2 cup fresh dill, chopped fine

1 1/3  cup whole milk

sift flour, baking powder, salt and sugar together into a medium bowl

add butter and cut into flour mixture until it resembles coarse oatmeal

stir in cheese and herb…stir in milk…mix well and turn onto floured board

knead lightly…roll out to 1 inch thick…cut with sharp cutter…do not twist*

place on baking sheet…brush tops with an eggwash of 1 egg yolk mixed with 1 tablespoon of whipping cream

check at 10 minutes…tops should be golden and bottoms browned

remove from oven and cool on cooling rack

* twisting the dough inhibits the biscuits from their maximum raise

try experimenting with different cheese and herb combinations – just be sure to use a cheese with the same consistency as cheddar