Cheddar Dill Biscuits Recipe

5 1 1
Cheddar Dill Biscuits Recipe
Cheddar Dill Biscuits Recipe photo by Taste of Home
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Cheddar Dill Biscuits Recipe

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5 1 1
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“My husband and I try to eat in a healthful way, decreasing fat and calories wherever possible," writes Carol Braly of South Fork, Colorado. "These homemade biscuits are one of our favorite weekend breakfasts.”
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon dill weed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2/3 cup buttermilk
  • 1/4 cup egg substitute
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine buttermilk and egg substitute; stir into flour mixture just until moistened. Stir in cheese.
Turn onto a lightly floured surface; knead 8-10 times. Pat to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-16 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Cheddar Dill Biscuits in Light & Tasty October/November 2007, p19

Nutritional Facts

1 each: 134 calories, 5g fat (3g saturated fat), 14mg cholesterol, 245mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon dill weed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2/3 cup buttermilk
  • 1/4 cup egg substitute
  • 1/2 cup shredded reduced-fat cheddar cheese
  1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine buttermilk and egg substitute; stir into flour mixture just until moistened. Stir in cheese.
  2. Turn onto a lightly floured surface; knead 8-10 times. Pat to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
  3. Place 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-16 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Cheddar Dill Biscuits in Light & Tasty October/November 2007, p19

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RebeccaJoy User ID: 1898865 92423
Reviewed Aug. 16, 2008

"I make these once or twice a month. My family loves these biscuits with soup or stew. Very hearty and comforting!"

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