Cheddar dill biscuits from Gourmet Magazine, April 2005 (page 157)

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Notes about this recipe

  • Rutabaga on November 23, 2014

    I used Greek yogurt for this recipe, and found that I needed to add several additional tablespoons. Because of its thickness, using 3/4 of a cup of yogurt left me with a dough that was too dry, and I had only a scant 1/3 cup milk on hand, just enough to meet the needs of the recipe. After adding the additional yogurt, I had a fairly stiff dough, so rolled it into balls. The biscuits were light and tender, fluffy rather than flaky. The dill and cheddar combination would make them a good base for savory breakfast sandwiches, although I would keep them small, as they are somewhat delicate.

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