Dill is as easy to grow inside as it is outside. I started this plant from seed back in January, and it’s flourishing now. Every time I cut it to harvest, fresh sprigs appear. Then today when I was outside in the garden I found, growing among the spring weeds – so – much – dill!
Last year my dill plants went to seed, bursting with large seed clusters that formed balls, kind of like dandelion seeds. Although I saved a lot of dill seeds, many fell to the ground and have sprung up now. I won’t have to plant any more dill this year, and I can’t wait to make pickles! But today, I was craving cheddar dill biscuits.
Cheddar Dill Biscuits – adapted from Gourmet, April 2005
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into bits
- 2 oz coarsely grated extra-sharp Cheddar (3/4 cup)
- 1 1/2 tablespoons chopped fresh dill
- 3/4 cup whole-milk plain yogurt
- 1/3 cup whole milk
Preheat oven to 400°F. Grate cheese and chop dill, set aside. Combine dry ingredients: flour, baking powder, sugar, baking soda, and salt.
Cut five tablespoons of butter from a stick. Unwrap it completely, and cut into small pieces. The way I do this is to cut length wise once; turn and cut lengthwise again so you have four mini sticks of butter. Now, holding the sticks together, chop in thick slices. Toss into the dry ingredients and incorporate roughly with a dough blender (or pulse in a food processor). As soon as the butter breaks down into small bits with the flour and looks like coarse meal, stop mixing! Add cheddar and dill, turn in gently.
Stir milk into yogurt until smooth, then add to the dough and mix just enough to bring the dough together. Drop onto an un-greased baking sheet (I always line it with parchment, to save washing the pan) in around 1/4 cup mounds. Bake until the edges turn golden, about 12 to 15 minutes.
These make a nice addition to a simple lunch of soup and salad — I also adore them with scrambled eggs, for breakfast.