beet&baguette

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Friday Feast – Cheddar Biscuits with Dill & Pepitas

Oh hey there, Friday.

Wow, you sure arrived quickly.

Not sure how you managed that one.

Ahem, let’s get straight to the point…

Friday, I love you.

Truly! I love you so much that I made you these biscuits. I must admit, they are quite tasty. Oh hush, it was nothing! Seriously, you deserve it. They were super simple to make, too! Perfect for us to share this weekend now that you’re here.

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds // slightly adapted from Sweet Paul Eat & Make by Paul Lowe

Yields 10 biscuits

2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter, diced
1 cup shredded cheddar cheese
2 scallions, thinly sliced
1 tbsp chopped fresh dill
1 1/4 cups milk (I used 2%)
1/4 cup pumpkin seeds (I used store-bought roasted and salted)

Heat oven to 375°F, with a rack in the middle position. Spritz 10 cups of a muffin pan with non-stick spray. In a large bowl, combine flour, baking powder, and salt.

Work the diced butter into flour mixture with your fingers; the consistency should be grainy, with varying large/small lumps of butter. Add cheddar cheese, scallions, dill, and milk. Mix well. (Don’t worry if the dough feels sticky and wet — that’s okay.) Divide batter among the 10 muffin cups. Sprinkle a few pumpkin seeds on top of each.

Bake until biscuits are golden and a toothpick inserted into the center comes out clean, about 30 minutes. Serve warm.

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

xo Cassie

4 Comments

  1. Where did you find the pumpkin seeds? I need to get some! Those biscuits/muffins sound amazing!

    • Cassandra

      March 6, 2015 at 8:09 am

      I got them at our Super Target! Here is the brand to look for — http://goodsensesnacks.com/nuts_and_seeds.php I used the roasted and salted variety, since that’s what we had on-hand. If you can’t find them at your Target, let me know and I can get you a bag. They are definitely more like muffins, since I don’t have a “proper” biscuit tin, but they are really good! I served them warm, sliced in half, and with a little light butter. Two by themselves make for a great breakfast or small lunch. I may halve the recipe next time, since they weren’t as soft and fluffy when kept for more than a day.

  2. Cassie, you don’t need a biscuit tin (is there such a thing?), just pat your dough out and cut rounds with a biscuit cutter – or a glass rim dipped in flour if you don’t have cutters. I buy roasted pepitas at Fresh Market – they sell them loose packed into those clear plastic containers. Not cheap but go a long way – I’ve been sprinkling them on some of my homemade soups.
    The biscuits look yummy – I make similar from my Crank’s (UK) recipe – but use 1/2 whole wheat flour. I love eating things such as this – to me it’s a meal with a bowl of soup or a salad!

    Lovely photos – making me hungry!
    Love ox

    P.S. Good thing the math is simple (the Captcha thingy) because I’m lousy at math!!!

    • Cassandra

      March 10, 2015 at 12:29 pm

      I need to try my hand at cutting the dough like you mentioned! I do find it interesting that this recipe simply calls for them to be made in the muffin tin, because they do turn out more “muffin”-y than “biscuit”-y! Tasty either way. I’ll have to make a 1/2 whole wheat variety sometime, too. I do like to make things a little healthier where I can! One thing I like about this recipe is that it doesn’t call for much butter! xx

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