Noel’s Kitchen Tips:Featured Recipe Of The Week

Featured Recipe Of The Week……….

I know it’s not the end of the week but I had to share this not only amazing but easy and quick biscuit recipe with you. For our St. Patrick’s Day dinner, we enjoyed the traditional meal of Corned Beef and Cabbage that I prepared in the slow cooker. I wanted some type of bread or roll to go with our meal and I came across this delicious looking recipe from Maria at Two Peas and Their Pod. I rarely make homemade biscuits, but these looked really good. After trying,  this is definitely a recipe keeper for our house. Thanks to Maria at Two Peas and Their Pod  for sharing her Cheddar Cheese Biscuits with Cilantro with the rest of the food world.

 After reviewing her delicious looking recipe, I pulled ingredients I had on hand and was able to make these just in time for dinner.  I did substitute milk and dill for her buttermilk and cilantro as those were two ingredients not available in my pantry. This goes to show you what a great recipe this is and how versatile it is when making. It was an instant hit with the family.

Cheddar Dill Biscuits


2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon sugar

1 stick unsalted cold butter

1 cup milk

1 cup cheddar cheese, grated

2 cloves garlic, pressed

1/3 cup fresh dill, chopped


Heat oven to 350 degrees F.

In a medium bowl, whisk together the flour, salt, sugar, baking powder, and baking soda.

Blend the cold butter into the dry ingredients-I just used my fingertips. Blend until the mixture is crumbly. It’s okay to see little pieces of butter. Do not over blend.

Pour in the milk and stir with a wooden spoon. Gently mix, just until the ingredients are moist. Don’t overmix.

Gently stir in the cheese, garlic, and dill. Just until they are mixed throughout.

Line a baking sheet with parchment paper or lightly spray with a baking spray. With a large scoop, scoop the biscuits onto the baking sheet. I like to use my “ice cream like” scoop with push gandle as it equally measures and drops the dough onto the cookie sheet very easily.

 Bake the biscuits for 15-18 minutes or until golden brown. You want them to be golden brown on top and on the bottoms. Note: Oven temperatures do vary, so check them as they cook.

Remove from oven and let cool on a wire rack. Serve warm.

Recipe Note:You can use any type of cheese or herbs you like in this recipe. For a Mexican Night twist, add some taco seasoning and corn kernals.

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.
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