Lunch: Cheddar Dill Biscuits

Recipe by Paul Grimes There's no doubt these are some seriously cheesy biscuits, but dill adds a dose of herbal brightness, making them the ideal partner for grits with rosemary bacon (page 61) and fried eggs.

Ingredients

1 1/2 cups plus 2 tablespoon all-purpose flour
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons chopped dill
1 cup coarsely grated sharp Cheddar
1/2 cup whole milk
1/4 cup heavy cream

Instructions

Preheat oven to 375 °F with rack in middle.
Whisk together flour, baking powder, paprika, and salt in a large bowl. Add butter and blend with your fingertips until mixture resembles coarse meal with some pea-size butter lumps. Add remaining ingredients and stir just until a dough forms.
With floured hands, divide dough into 8 portions and gently form into 2-inch-high biscuits. Arrange 2 inches apart on an ungreased baking sheet.
Bake until bottoms are golden and biscuits are cooked through, about 30 minutes. Transfer to a rack and cool completely.

Add a review for Cheddar Dill Biscuits