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Baking recipe · from the recipe book

Flaky Cheddar Dill Cornmeal Biscuits

Crisp-edged, flaky biscuits with a gentle cornmeal crunch, tangy yogurt richness, melty cheddar and a bright, grassy hit of fresh dill and green onion.

Flaky Cheddar Dill Cornmeal Biscuits

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • ⅔ cup80 gYellow cornmeal, whole-grain
  • 1 tbsp14 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp5 gSalt
  • 2 tsp8 gGranulated sugar
  • ½ tsp1 gBlack pepper
  • ⅔ cup150 gUnsalted buttercold, cut into 1/2-inch cubes
  • 1¼ cups shredded130 gCheddar cheesesharp, cut into 1/4-inch cubes and chilled
  • 1⅓ cups sprigs12 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfatcold
  • ⅓ cup (80 ml)90 gWhole milkcold

Steps

  1. Cut the butter and cheddar into cubes and chill both in the freezer for 15 minutes. Chop the dill and slice the green onion.
  2. Line a baking sheet with parchment.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, sugar and black pepper.
  4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the pieces range from pea-sized to flat flakes the size of a thumbnail.
  5. Toss in the cheddar cubes, dill and green onion until coated with flour.
  6. In a small bowl, set aside about 15 g of the milk for brushing. Whisk the Greek yogurt with the remaining milk until smooth.
  7. Pour the yogurt mixture into the bowl and stir with a fork just until a shaggy dough forms.
  8. Turn the dough onto a lightly floured counter and pat into a rectangle about 3/4 inch thick. Fold it in thirds like a letter, give it a quarter turn and pat out again; repeat for 3 folds total.
  9. Pat the dough to a 1-inch-thick rectangle and cut it into 12 squares with a sharp knife, pressing straight down without twisting. Set them 1 inch apart on the sheet and chill 15 minutes.
  10. Meanwhile, preheat the oven to 425°F (220°C).
  11. Brush the tops with the milk set aside earlier.
  12. Bake 15 to 18 minutes, until risen and golden with crisp cheesy edges and a toothpick in the center comes out clean.
  13. Cool on a rack for 10 minutes 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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