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.
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.