Cheddar, Ham, and Dill Biscuits
These biscuits bake up supremely tender and moist with a tiny bit of cornstarch and tangy buttermilk mixed into the dough. Flecked with cheese, ham, and herbs, they are a delicious, savory breakfast treat any day of the week. I like to break them apart and slather them with lots of butter. If you don’t like the taste of dill, fresh chives would make a lovely substitute.
Total Timeunder 1 hour
Recipe Courseside dish
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecheesy, herby, savory
Type of Dishbiscuits, bread, quickbreads
- 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
- ½ cup (1 stick) cold unsalted butter, cut into ¼-inch cubes
- ¾ cup packed shredded sharp cheddar
- 1 cup diced ham
- 3 tablespoons chopped fresh dill
- 2/3 cup buttermilk
- 1 egg yolk
- 2 tablespoons whole milk
Preheat the oven to 425°F.
In a large bowl, stir together the flour, cornstarch, baking powder, baking soda, sugar, salt, and pepper. Cut the butter into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the cheddar, ham, and dill, and stir in the buttermilk until just combined. (Take care not to overmix, or your biscuits will be tough.)
In a small bowl, add the egg yolk and milk and whisk to combine.
Turn the dough out onto a lightly floured surface and pat into a rectangle about 1½ inches thick. Cut 8 biscuits with a floured 2½-inch biscuit cutter (or a glass of about the same diameter, turned upside down) and place on a parchment- or Silpat-lined baking sheet. Lightly brush the top of each biscuit with a bit of the beaten egg yolk mixture.
Bake the biscuits for 15 minutes, or until they are golden brown. Enjoy them when they’re hot out of the oven.
2010 Lorna Yee and Ali Basye