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Baking recipe · from the recipe book

Cheddar Dill Greek Yogurt Skillet Drop Biscuits

Tender, tangy drop biscuits baked close together in a cast-iron skillet for soft pull-apart sides, with pockets of sharp cheddar, plenty of fresh dill and a garlicky melted-butter top.

Cheddar Dill Greek Yogurt Skillet Drop Biscuits

Ingredients

  • 2⅓ cups290 gAll-purpose flour
  • ⅓ cup40 gWhole wheat flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 1 tsp3 gGarlic powder
  • ½ tsp1 gBlack pepper
  • ½ cup110 gUnsalted butterdivided: 95 g frozen and grated, 15 g melted
  • 1¼ cups shredded130 gCheddar cheesesharp, cut into small cubes
  • 1⅔ cups sprigs15 gFresh dillfinely chopped, divided
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatcold
  • ⅔ cup (160 ml)150 gWhole milkcold

Steps

  1. Heat the oven to 450°F (230°C) and put a 10-inch cast-iron skillet on the middle rack to heat.
  2. Freeze the butter for 15 minutes. Grate 95 g of it on the large holes of a box grater and return it to the freezer; melt the remaining 15 g and set aside. Cube the cheddar and chop the dill, keeping about 1 tablespoon of the dill aside for the top.
  3. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, garlic powder and black pepper to make the dry mixture.
  4. Toss the grated frozen butter into the dry mixture with your fingertips until each shred is coated.
  5. Stir in the cheddar cubes and the larger portion of the dill.
  6. In a small bowl, whisk the Greek yogurt and whole milk until smooth, then pour it into the dry mixture and stir with a spatula just until a shaggy, sticky dough forms.
  7. Carefully take the hot skillet out and brush it with half of the melted butter. Drop the dough in 12 equal mounds, about 1/3 cup each, nestled close together.
  8. Bake 18 to 22 minutes, until tall and deep golden on top and a toothpick in a center biscuit comes out clean.
  9. Stir the reserved dill into the remaining half of the melted butter and brush it over the hot biscuits.
  10. Cool in the skillet 5 minutes, then pull apart 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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