These cheddar dill biscuits are quick, easy, tart, and cheesy! Simple drop biscuits flavored with dill, cheddar cheese, and dill pickles!
Biscuits are always a good idea. At least, I think that’s the case. In fact, I would eat them all the time if I could.
We already have a number of biscuit recipes on the site. Like our jalapeno cheddar biscuits.
Today, we’re adding these cheddar dill biscuits. Now, the base of the recipe is a simple drop biscuit.
To that, Kim added a couple of spices, dried dill, cheddar cheese, and diced dill pickles. I have to say, the flavor combination is absolutely delicious! The pickles are a nice surprise when you take that first bite.
How to make cheddar dill biscuits?
First, start by preheating your oven to 350ºF, and line a sheet pan with parchment paper.
After that, grab a large bowl and wooden spoon.
Next, use the spoon to combine the baking mix, milk, pickles, cheddar cheese, dill, garlic powder, onion powder, and salt.
Then, once the biscuit dough is mixed, start placing the drop biscuits on the sheet pan.
Typically, we use about 2 tablespoons per biscuit and get about 12 biscuits on average.
Afterward, place the dill biscuits into the oven to bake for 12 to 14 minutes or until they’re done.
Last, when the cheddar biscuits are done, remove them from the oven and serve them while they’re still warm.
They can be stored in a sealed container, in your fridge, for up to 4 days.
Cheddar Dill Biscuits Tips:
- Don’t have time to dice pickles, no problem. Feel free to use dill relish instead.
- Cheddar cheese was a great addition to the recipe. However, you could try gouda or even mozzarella for a different flavor.
- If your biscuits don’t rise, it’s not a big deal. We’ve tested this recipe a number of ways (using boxed baking mix and homemade) and they didn’t rise much for us either. It seems the between the liquid in pickles and the oil and dairy in the cheese, these biscuits are slightly too heavy and dense to rise.
Other biscuit recipes you may love:
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- 2 cups Baking Mix we used Bisquick brand.
- ⅔ cups Milk
- ½ Cup Dill Pickles chopped
- ½ Cup Cheddar Cheese shredded
- 1 Tablespoon Dill dried or fresh
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon kosher salt
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a large bowl, combine the baking mix, milk, pickles, cheese, dill weed, garlic powder, onion powder, and salt.
- Drop the biscuit batter on the prepared baking sheet in 2 tablespoon heaps. Bake for 12 to 14 minutes or until the biscuits are cooked through.
- Enjoy warm, and store any leftovers in the refrigerator for up to 4 days.