Savory Cheddar and Dill Biscuits Recipe

Some recipes become household favorites, and these Cheddar Dill Biscuits are one of those. We’ve been making them for years because they’re simple, reliable, and always disappear fast. Sharp cheddar provides a savory depth while fresh dill adds a bright, herbaceous note that feels unexpected but never overpowers the biscuits.

These biscuits are soft inside, golden on the outside, and even better when brushed with the warm garlic-dill butter right after baking. They pair beautifully with soups, chili, barbecue, roast chicken, or a leisurely weekend breakfast.

Why You’ll Love These

If you want a biscuit that stands out from the usual buttermilk biscuit, these cheddar dill biscuits are an easy recipe you’ll return to again and again. They deliver flaky layers, a generous cheesy bite, and a fresh herbal lift from dill that keeps them from feeling heavy.

• Bold cheddar flavor: Sharp cheddar gives a rich, savory bite.
• Flaky, tender texture: Frozen butter and cold buttermilk help create tender layers.
• Easy to prepare: Simple ingredients, minimal equipment, and straightforward steps.
• Garlic-dill butter topping: Brushing the warm biscuits with melted butter, garlic powder, and fresh dill finishes them perfectly.
• Versatile side: Great with soups, stews, smoked or grilled meats, and holiday dinners.

Ingredients Needed

• All-purpose flour – the base for structure and tenderness.
• Baking powder – main leavening for lift and flakiness.
• Baking soda – works with buttermilk for extra tenderness.
• Kosher salt – balances and enhances all flavors.
• Frozen unsalted butter (shredded) – creates flaky layers as it melts.
• Sharp cheddar cheese – adds rich, tangy, cheesy flavor.
• Fresh dill – bright herbal flavor; dried dill can be substituted in a pinch.
• Buttermilk (cold) – adds moisture and subtle tang for great texture.

Dill Butter Topping

• Melted unsalted butter – brushed on while warm for shine and richness.
• Fresh dill – for a final burst of herb flavor.
• Garlic powder – a subtle savory note that complements the cheddar and dill.

See the recipe card below for precise ingredient amounts and step‑by‑step instructions.

Pro tip: Using frozen shredded butter is an easy way to get flaky layers. As the butter melts in the oven, steam pockets form and lift the biscuits, giving a tender, layered crumb.

How to Make Cheddar Dill Biscuits

Step 1: Preheat the oven to 450°F and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Add the frozen shredded butter and toss to coat with the flour, breaking up any large pieces so the butter is well distributed.

Step 2: Stir in the shredded cheddar and finely chopped fresh dill. Make a well in the center and pour in the cold buttermilk. Stir gently until the dough just comes together into a soft, slightly sticky mass—do not overmix.

Step 3: Turn the dough out onto a lightly floured surface and fold or knead briefly until it holds together. Pat the dough into a 1-inch thick rectangle. Using a floured 2-inch biscuit cutter, cut biscuits and place them almost touching on the prepared sheet. Chill the baking sheet in the freezer for 5–10 minutes to keep the butter cold.

Step 4: Bake the biscuits at 450°F for 12–15 minutes or until golden brown on top. While they bake, melt 1 tablespoon butter and stir in 1 teaspoon finely chopped fresh dill and 1/4 teaspoon garlic powder to make the dill-garlic butter.

Step 5: When the biscuits come from the oven, brush the tops generously with the garlic-dill butter while they are still hot. Serve warm with extra butter on the side.

Serving Suggestions

These biscuits are a natural match for hearty dishes: serve with chili, chicken noodle soup, pulled pork, smoked brisket, grilled chicken, or a simple roast. They also make an attractive and flavorful alternative to traditional dinner rolls at holiday meals.

Tips

• Keep ingredients cold: Use frozen butter and cold buttermilk for the best flakiness. If your butter is soft, grate it and chill before using.
• Grate your own cheese: Freshly shredded cheddar melts more smoothly and tastes better than pre-shredded varieties.
• Fresh dill is best: Fresh dill brightens the flavor; if needed, substitute about 1 tablespoon dried dill.
• Avoid overworking the dough: Too much handling develops gluten and makes dense biscuits.
• Cut straight down: Use a sharp, floured cutter and press straight down without twisting to preserve lift.
• Place biscuits close together: Positioning them almost touching helps them rise evenly and stay tall.
• Chill briefly before baking: Pop the cut biscuits into the freezer for 5–10 minutes to keep butter cold for better rise.

Variations

• Garlic Cheddar: Add 1 teaspoon garlic powder into the dough for extra garlic flavor.
• Different cheeses: Try white cheddar, smoked cheddar, Monterey Jack, or Gruyère for varied flavor profiles.
• Green onions: Stir in a few tablespoons of thinly sliced green onions for more savory notes.
• Spicy: Add a pinch of cayenne or a small amount of diced jalapeño for heat.

FAQs

Recipe Card