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Cheddar Dill Drop Biscuts

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

These are great with any hearty meal.

Ingredients

  • FOR THE BISCUITS:
  • 2-½ cups Baking Mix
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ⅛ teaspoons Black Pepper
  • 4 Tablespoons Cold Butter
  • 1 cup Grated Cheddar Cheese
  • ¼ cups Fresh Chopped Dill
  • ¾ cups Cold Milk
  • _____
  • FOR THE GARLIC BUTTER:
  • 2 Tablespoons Butter, Melted
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Dried Parsley Flakes
  • 1 pinch Salt

Preparation

1. Preheat your oven to 400ºF.

2. Combine baking mix with garlic powder, onion powder, pepper, then cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, dill and milk. Mix by hand until combined, but don’t over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, prepare the garlic butter. Melt the butter is a small bowl in your microwave. Stir in the garlic powder, dried parsley flakes, and salt. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Makes one dozen biscuits.

15 Comments

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4xtfun on 3.31.2011

These are the best biscuts I have ever mad and so very simple! Crowd pleaser!!

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Rina : I Thee Cook on 3.13.2011

To substitute the fresh dill for dried, use about 1-2 tablespoons. :)

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Rina : I Thee Cook on 3.13.2011

*Deborah, and Cookbooked,

Here is a basic recipe….
9 c. all purpose flour, sifted
1 tbsp. salt
2 c. shortening, that does not need refrigeration
1/3 c. double action baking powder
1 tsp. cream of tartar
1/4 c. sugar

Sift together all dry ingredients. Cut in shortening until it is the size of corn meal. Store at room temperature in tightly covered container. Will keep for 6 weeks. Measure mix lightly into container. Use as directed for any Bisquick recipe.

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cookbooked on 3.13.2011

Rina, I don’t have access to fresh dill, but I have dried dill seed and dill weed. Can I use either of these, and if so how much?

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Deborah on 3.12.2011

I had the same problem,,,no baking mix or bisquick here in Oz.
Found an option here at TastyKitchen!
https://tastykitchen.com/recipes/recipes/breads/better-e28098n-bisquick/

4 Reviews

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Shelbi Keith on 10.12.2011

I love these biscuits! they are ooey, gooey delicious!

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PrettyFeisty on 3.22.2011

Excellent and easy to make. I used a tb of dried dill and omitted the parsley flakes (I was out), and it still turned out fantastic.

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cookbooked on 3.15.2011

Rina, these were delicious. I can always tell when my husband says he likes something, and when he really likes something–and he really liked these bisquits. :) I did as you said and used a scant tablespoon of dried dill weed in place of fresh dill and they were perfect. Thanks for the great recipe, and thanks for responding to my question.

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tracyg on 3.13.2011

I made these for a family brunch this morning and they were delicious. My whole family loved them. I made them just like the recipe said. I will definitely make these again!

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