I don’t think anything can get better than a ham, cheddar, and dill biscuit. Frealz though. Except maybe puppies. But we don’t eat puppies. Currently hopped up on a multi shot latte so please excuse the crazed typing.
I was listening to my fav podcast - Spilled Milk and basically anything they talk about I immediately crave and need to EAT or MAKE RIGHTNOW. Skipped on over to their website and decided I needed these biscuits in my life. Never mind that I have never made biscuits before, whatevs.
Got the recipe off of cookstr and you also need to make these RIGHTNOW it’s super easy.
The recipe on the website says it yields 8 biscuits but either our biscuits were ant-sized or maybe because we were using a small mason jar as a cutter? We made at least 20? Because this pic is only half of the biscuits we made. Joyce back me up on this. Anyways, more = better. Unless it’s diarrhea.
These biscuits taste like CHEEZ ITS which is amazing how does that even happen and end with a nice peppery kick and then DILL DILL DILL. If you don’t like cheez its, I don’t like you.
Ingredients
2 cups flour
2 tablespoons cornstarch
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper (If you like more pepper, GO FOR IT)
½ cup (1 stick) cold unsalted butter, cut into ¼-inch cubes
¾ cup packed shredded sharp cheddar (You can use more if you want)
1 cup diced ham
3 tablespoons chopped fresh dill
2/3 cup buttermilk
1 egg yolk
2 tablespoons whole milk
Directions
1. Preheat the oven to 425°F.
2. In a large bowl, stir together the flour, cornstarch, baking powder, baking soda, sugar, salt, and pepper. Squish the butter into the flour with your hands until the mixture resembles coarse crumbs. Try not to squish too much, because then your biscuits will be gross and not flakey like biscuits should be. Add the cheddar, ham, and dill, and stir in the buttermilk until just combined. Maybe squish a little more with your hands so there are less crumbies.
3. In a small bowl, whisk the egg yolk and milk together and set aside.
4. Lightly flour your counter/table/flat thing and dump your dough onto it. Shape into a rectangle about 1½ inches thick or whatever looks cool. Cut as many biscuits as possible with a 2.5 in biscuit cutter, or in our case, a mason jar and place on a parchment lined baking sheet. You can push the extra pieces of dough left from the edges back together and make more biscuits, because like I said before - MORE = BETTER.
5. Lightly brush the top of each biscuit with a bit of the beaten egg yolk mixture.
6. Bake the biscuits for 15 minutes, or until they are golden brown and ENJOY.
Have a great weekend y’all.
