This Cheddar Dill Biscuit recipe from an April 2005 edition of Gourmet Magazine not only was a good way for me to use up a bunch of fresh dill but it's another great drop biscuit recipe that will bake up very nicely in your dutch oven. As always, I packed 10 of the wet biscuits in my 10 inch oven then baked them with 10 coals in a ring around the bottom and the lid completely covered with around 24 briquettes. In 22 minutes the smell and the steam told me they were ready. Use a good sharp Cheddar if you can, it's a good balance for the tangy yogurt and the fresh dill. These would be the perfect accompaniment to a rich, seafood chowder or a salmon quiche. As hard as I try, I just can't get my biscuits to come out as well in my conventional oven as they do in my cast iron pot, they rise higher, are lighter and have just the right crispness to the crust. Just goes to show you, dutch ovens really are a wonderfully efficient invention.
Cheddar Dill Biscuits
2 cups all-purpose flour
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
5 Tblsp cold unsalted butter, cut into small pieces
2 oz. coarsely grated extra-sharp Cheddar cheese (3/4 cup)
1 1/2 Tblsp chopped fresh dill
3/4 cup plain yogurt
1/3 cup milk
Lightly oil or spray dutch oven.
In medium bowl, mix flour, baking powder, sugar, baking soda and salt.
Cut in butter with pastry cutter or 2 knives until mixture resembles coarse meal.
Add Cheddar and dill; mix until well combined.
Whisk together yogurt and milk; add to flour mixture, mixing until just combined.
Spoon dough by large tablespoonfuls into prepared dutch oven.
Bake at 400 degrees for 20-25 minutes or until lightly browned and cooked through.
|Drop dill flecked batter into a well oiled oven|