{"id":11424,"date":"2010-06-25T15:00:31","date_gmt":"2010-06-25T19:00:31","guid":{"rendered":"http:\/\/foodembrace.com\/?p=11424"},"modified":"2010-06-25T15:02:27","modified_gmt":"2010-06-25T19:02:27","slug":"cheddar-dill-buttons","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/06\/cheddar-dill-buttons\/","title":{"rendered":"Cheddar Dill Buttons"},"content":{"rendered":"

\"\"<\/a>The first time that I came across the concept of cheddar and dill, I was watching an episode where Ina<\/a> made some cheddar dill scones.<\/p>\n

Oh?<\/p>\n

I love dill very much.\u00a0 It is probably my very favorite herb and no I’m not kidding you.\u00a0 I also love really great cheddar and combing the two seemed like a great concept.\u00a0 While I didn’t really want a scone to snack on, I did think that this could be transferred to a great biscuit.<\/p>\n

The first time I made this was years ago using a drop biscuit method.\u00a0 I used really poor cheddar, factory farmed milk, and some Bisquick.\u00a0 Oh yeah totally not something that would be considered healthy but instead more likely to be found as an option at The Red Lobster.\u00a0\u00a0 You know what I mean.<\/p>\n

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.\u00a0 My outlook and choice of ingredients have also greatly changed since the early days.\u00a0 Now I like to keep things simple, more homemade, and incorporating more whole grains into the mix.<\/p>\n

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.<\/p>\n

Andrea’s Cheddar Dill Buttons<\/strong><\/p>\n