cheddar, garlic, and dill biscuits

Savory bread is the bomb.
I know people don’t say the bomb anymore, but it really is.
Honestly, I don’t even know what people say anymore. I’m getting old. (Please enlighten me, Internet).
Anyway.
These biscuits are savory and cheesy and delicious and EASY to whip up. Even in the wild rumpus of dinner-making madness. Also, they pair perfectly with Fire-Roasted Cream-Of-Tomato Soup or Roasted Acorn Squash Soup. Either one. Both. NOMNOM. The bomb.
Sorry.
I’m old.

CHEDDAR GARLIC AND DILL BISCUTS

This is one of those recipes that works best with a few extra tools, though they aren’t necessary. If you have a stand mixer, definitely use it. It will save your arms. Also one of those nifty scoops. What do you call these, even?

 They release the dough which is soft and super-sticky, in a nice neat dollop on your baking pan. —I like as little as mess as possible.

1 cup butter, softened
2 heaping teaspoons baking powder
1 teaspoon salt
2 teaspoons onion flakes
1 teaspoon dill weed
1 teaspoon garlic
1 cup cheddar cheese, grated
2 3/4 cup flour
1 3/4 cup whole milk

In a stand mixer or using a hand mixer, blend dry ingredients and cut in softened butter until well incorporated. Add milk and mix vigorously until a very soft dough forms and all of the dry ingredients are completely blended.

Scoop dough in roughly two-inch sized dollops onto a greased baking sheet. Bake at 350 degrees for 20-22 minutes, or until golden brown across the top.

Keep in an air-tight container as they will dry out quickly.

 

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