Total Time
45mins
Prep 30 mins
Cook 15 mins

Jazzing up simple cream biscuits with cheese and dill sounds easy, but the results are usually heavy, greasy and bland. This recipe, from my idol chef, Christopher Kimball, the editor of Cook's Illustrated, solves the problem. These biscuits are well-shaped, light and loaded with the flavors of dill and cheese! You won't be disappointed...Please try this recipe and let me know what you think!

Ingredients Nutrition

Directions

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees.
  2. Line baking sheet with parchment paper.
  3. Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in food processor until mixture resembles wet sand -- about 10 one second pulses.
  4. Transfer to large bowl.
  5. Process cottage cheese, milk, dill and lemon juice in food processor until smooth.
  6. Stir cottage cheese mixture into flour mixture until well combined.
  7. On lightly floured work space, knead dough until smooth, 8 to 10 kneads.
  8. Pay dough into 7 inch circle about 1 inch thick.
  9. Using 2 inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet.
  10. Gather remaining dough and pat into 1 inch thick circle and cut out remaining biscuits.
  11. Bake until golden brown, 13 to 15 minutes.
  12. Remove from oven and brush tops with melted butter.
  13. Cool 5 minutes.
  14. Serve warm or hot.
  15. The biscuits will keep at room temperature for up to one day.

Reviews

(1)
Most Helpful

Just bought a B/B Convection Toaster Oven and had to experiment with these herb biscuits. The oven is heaven in my kitchen and these biscuits came out perfect, classy, and though I only made a test run, they will be on my table for the holiday with butter from Idaho (sweeeeet). Christopher Kimball is my hero too and his magazine is probably the protype for Martha and many others. Great illustrations and total detail. Great and thanks. Lolly

Lalaloob November 14, 2007

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