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recipe_773

Buttery Cheese-Dill Biscuits

Prep Time:
15 minutes

Cook Time:
12 to 14 minutes

Servings:
15 to 16 biscuits

Prep Time:
15 minutes

Cook Time:
12 to 14 minutes

Servings:
15 to 16 biscuits

Buttery Cheese-Dill Biscuits

INGREDIENTS

Buttery Cheese-Dill Biscuits

  • 2 C. (500 mL) all-purpose flour
  • 1 C. (250 mL) finely shredded cheddar (about 4 oz/60 g) cheese
  • 1 Tbsp. (15 mL) baking powder
  • 3/4 tsp. (4 mL) salt
  • 2 tsp. (10 mL) chopped fresh dill weed or 1/2 tsp. (2 mL) dried
  • 1/2 C. (125 mL) Crisco® Golden All-Vegetable Shortening
  • 3/4 C. (175 mL) milk, divided

DIRECTIONS

  1. Heat oven to 425ºF (220°C).
  2. Combine flour, cheese, baking powder, salt and dill weed in medium bowl. Cut in shortening using pastry blender (or two knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into ball.
  3. Transfer dough to lightly floured surface. Knead gently 4 to 6 times. Roll dough 1/2” (1 cm) thick. Cut with floured 2″ (5 cm) round cutter. Place on ungreased or parchment-lined baking sheet.
  4. Bake at 425ºF (220°C) for 12 to 14 minutes or until golden brown. Serve warm.