Active Time

　　15 min

　　Total Time

　　1 hr (includes cooling)

　　There's no doubt these are some seriously cheesy biscuits, but dill adds a dose of herbal brightness, making them the ideal partner for grits with rosemary bacon (page 61) and fried eggs.

　　

Ingredients

Makes 8 biscuits

　　1 1/2 cups plus 2 tablespoon all-purpose flour

　　2 teaspoons baking powder

　　1 teaspoon paprika

　　3/4 teaspoon salt

　　5 tablespoons cold unsalted butter, cut into small pieces

　　2 tablespoons chopped dill

　　1 cup coarsely grated sharp Cheddar

　　1/2 cup whole milk

　　1/4 cup heavy cream

　　

Step 1

Preheat oven to 375°F with rack in middle.

　　

Step 2

Whisk together flour, baking powder, paprika, and salt in a large bowl. Add butter and blend with your fingertips until mixture resembles coarse meal with some pea-size butter lumps. Add remaining ingredients and stir just until a dough forms.

　　

Step 3

With floured hands, divide dough into 8 portions and gently form into 2-inch-high biscuits. Arrange 2 inches apart on an ungreased baking sheet.

　　

Step 4

Bake until bottoms are golden and biscuits are cooked through, about 30 minutes. Transfer to a rack and cool completely.