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Dilly Biscuit Squares Recipe

Photo by: Taste of Home

My husband grew up in the South, where biscuits are practically daily fare. So early in our marriage, I began adding variety to this ordinary quick bread. These are good with seafood, beef and pasta dishes.

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12 Servings
Prep/Total Time: 25 min.

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shortening
3/4 cup plus 1 tablespoon milk
DILL BUTTER:
1/4 cup butter, melted
1/2 teaspoon dill weed
1/8 teaspoon garlic salt

Directions

In a large bowl, combine the flour, baking powder, sugar and salt. Stir in the cheese. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface. Roll out into a 3/4-in.-thick square. Cut into 12 squares. Place 1/8 in. apart on an ungreased baking sheet.
Bake at 450° for 10-12 minutes or until golden brown. Combine dill butter ingredients; brush over hot biscuits. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 194 calories, 11 g fat (6 g saturated fat), 22 mg cholesterol, 354 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.

Dilly Biscuit Squares published in Best of Country Breads , p105

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio