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Baking recipe · from the recipe book

Buttermilk Cheddar Dill Drop Biscuits

Tender, craggy buttermilk biscuits with crisp golden tops, pockets of sharp melted cheddar and a bright, grassy dill flavor lifted with lemon zest.

Buttermilk Cheddar Dill Drop Biscuits

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1 cup shredded120 gCheddar cheesesharp, coarsely shredded
  • 1⅓ cups sprigs12 gFresh dillfinely chopped
  • 1½ tsp3 gLemon zest
  • 1 cup (240 ml)260 gButtermilk, low-fatcold

Steps

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
  3. Add the cold butter cubes and rub or cut them into the flour mixture until most pieces are pea-sized.
  4. Toss in the cheddar, dill and lemon zest until evenly coated with flour.
  5. Pour in the buttermilk and stir with a fork just until a shaggy, sticky dough forms; do not overmix.
  6. Drop the dough in 12 even mounds onto the baking sheet, about 2 inches apart, leaving the tops rough.
  7. Bake 13 to 16 minutes, until the tops and craggy edges are deep golden and a toothpick in the center of a biscuit comes out clean.
  8. Cool on the sheet for 5 minutes, then move to a rack and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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