The first time that I came across the concept of cheddar and dill, I was watching an episode where Ina made some cheddar dill scones.
I love dill very much. It is probably my very favorite herb and no I’m not kidding you. I also love really great cheddar and combing the two seemed like a great concept. While I didn’t really want a scone to snack on, I did think that this could be transferred to a great biscuit.
The first time I made this was years ago using a drop biscuit method. I used really poor cheddar, factory farmed milk, and some Bisquick. Oh yeah totally not something that would be considered healthy but instead more likely to be found as an option at The Red Lobster. You know what I mean.
Now I have several years of baking under my belt which has given me more experience and new techniques that can be applied to many different things. My outlook and choice of ingredients have also greatly changed since the early days. Now I like to keep things simple, more homemade, and incorporating more whole grains into the mix.
It wasn’t long until that same cheddar dill scone recipe cycled back around and it sparked me to try out the biscuits again making them more healthy yet still totally delicious.
Andrea’s Cheddar Dill Buttons
- 1C Unbleached All-Purpose Flour
- 1C Whole Wheat Pastry Flour (or regular WW flour)
- 2tsp Baking Powder
- 1/2tsp Baking Soda
- 1tsp Organic Cane Sugar
- Pinch Salt
- 1tsp Garlic Powder
- 1 1/2 TBSP Dried Dill
- 1C Shredded Cheddar (I like Cabot. Use a good cheddar)
- 1 1/4C Plain soymilk (unsweetened if you can get it)
- 2TBSP Light olive oil
In a large mixing bowl, combine everything except the oil, soymilk, and cheddar. In a smaller bowl, combine the oil and soymilk. Place both bowls in the fridge for at least 1/2 an hour. An hour is better if you can swing it. Also keep the cheese chilled.
Preheat your oven to 375 once you are sure all ingredients are adequately cold. Add the cheddar to the dry ingredients and then slowly add in the liquid. Stir and mix gently until all ingredients are well combined. The dough will be very thick.
Drop by spoonfuls on a baking or cookie sheet lined with parchment paper. These are called “buttons” so you want them small, about two to three bites once baked. They will puff up as they cook. A heaping tablespoon should give you the right amount.
Bake at 375 for about 10 minutes or until golden brown. Yields about 32 biscuits.
These biscuits are light and fluffy and full of flavor! The dill totally shines while being complimented by the cheddar but not overpowered. By chilling the ingredients, this helps the biscuits to be light as air instead of being dense and overly chewy.
The are great as snacks or accompanying a meal. We’ve had them with soups, grilled foods, and also as part of an appetizer mix. I eat them as is but if you want to sneak a smidge of butter on there who can blame you?
Have fun guys, and remember, always play with your food! Enjoy!