Cheddar Dill Biscuits

We made so many great things while I was at home that it's hard to decide on an order for posting everything.  I think the crowd favorite - cheddar dill biscuits - deserves a spot at the front of the line.  I love biscuits in any shape or form, and these are gussied up with a little fresh dill and cheddar.  In addition to being very, very tasty, these are about the easiest biscuits you could possibly make.  I am only basing that on the two batches of biscuits I've made in my life, but these require no kneading!  Zero.  It takes about 15 minutes to throw all the ingredients together, and after 30 minutes you have warm, cheesy, herby biscuits.  If you're looking for a quick, easy bread to make, these are it.  

Cheddar Dill Biscuits

From Gourmet, April 2009

1-1/2 cups plus 2 tbsp flour

2 tsp baking powder

1 tsp paprika

3/4 tsp salt

5 tbsp cold, unsalted butter

2 tbsp chopped fresh dill

1 cup sharp cheddar, grated

1/2 cup whole milk

1/4 cup heavy cream

In a large bowl whisk together the flour, baking powder, paprika and salt.  

Cut the cold butter into small cubes, and add it to the flour mixture.  

Blend the butter into the flour using your fingers until you have a coarse meal.  There will still be small lumps of butter, but none of the larger cubes should remain.

Add the dill and cheddar.

Stir just until combined.  

Turn the dough out onto a floured work surface.  Shape it into a rectangle that's 2" high.  You're going to cut it into 8 pieces, so keep that in mind when you're forming the rectangle.  

I think that's about 2".

Cut the dough in half lengthwise using a floured knife.  Then cut each half into fourths, dipping the knife in flour before each slice.  

You' should end up with 8 biscuits.  If you're worried about appearances, you can round out the edges with your fingers.  Don't worry about the biscuits looking really tall and narrow as they'll flatten out a bit in the oven.  

Place the biscuits 2" apart on an ungreased cookie sheet.  

Bake at 375 for about 30 minutes, or until the bottoms are golden and they're cooked through.  

Serve plain or with a little butter.