Cheese and Dill Biscuits

When not feeling well, I typically want to bake. So this evening, I went to my refrigerator to see what ingredients I had with which I could bake something. No milk, but half a carton of cream that I need to use before heading to Japan next week. Well, how about biscuits? I explored the internet for a recipe and found one from America's Test Kitchen. Interestingly, it has no fat (oil, butter, shortening) but lots of cream.

Mixing it up should be easy! I'm not sure how much cheese I put in there, but what I had left in the fridge, probably about 1/4 cup. Dill, about a teaspoon. Savory biscuits are always better than sweet.


Mixed it all up. Never underestimate the power of your hands in mixing! Hmm...doesn't look like there is enough dill in there.
Add a bit more!
Next I rolled it onto the counter in some flour and kneaded the extra dill in a bit (but not too much! You want flaky biscuits, not tough ones).

Rolled it out and now comes the hard part: what to cut it with. I don't own a biscuit cutter and usually use a glass. I looked through my cookie/fondant cutters and found a couple that were possibilities.

Went with the flower. What could be better than bite-sized, flower power biscuits? Put 'em on some parchment paper so I wouldn't have to grease the pan (I know, lazy). Look at that baking powder going to work:
I watched the oven closely and pulled 'em out 5 minutes earlier than called for (about 10 mins) since they were much smaller than regular biscuits. Put on a wire rack to cool.

Man these babies look cute and delicious!
Who needs butter when you have cheese and dill and a whole bunch of savory goodness?

Men should be lining up soon! :-)


Recipe:

2 cups flour
2 tsps sugar
2 tsps baking powder
1/2 tsp salt
1/4 cup shredded cheddar cheese
2 tsp dill
1 1/3 cups cream

Mix together all dry ingredients and cheese, add cream. Roll out approx 3/8in. Cut out biscuits. Place on parchment lined cookie sheet. Bake in 450 degree oven for 10-15 mins.