Who doesn’t love a nice biscuit? A good biscuit, one that is buttery, tender inside, and crisp outside makes a great addition to any meal (or snack). Even better are biscuits made with buttermilk. There is just something about the subtle twang of buttermilk and the tenderness that it brings to baked goods that make it indispensable in our kitchen.
Fresh buttermilk is great to have around, but if you find it goes bad before you can use it, you can also buy good quality dried buttermilk. The taste is pretty good and all you need to do is mix with the appropriate amount of water. But I digress… these are your classic drop biscuits with the delicious addition of Havarti and dill. The cheese and herbs bring lots of flavor to your biscuit and also keep everything nice and moist. However, don’t feel you have to use this particular combination of cheese and herbage. Use whatever is in your fridge, the combinations are endless. For example, cheddar and chives would be tasty, or how about Gruyère and tarragon. Any cheese you can grate will work well so use your imagination and make lots of different batches.
Buttermilk Biscuits with Harvarti and Dill
Adapted from Gourmet Today
1 3/4 cups all-purpose flour
3/4 cup cornmeal, preferably stone-ground (not coarsely ground)
4 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tbls (1/2 stick) cold butter, cut into pieces
6 oz (about 1 1/2 cups) shredded Havarti cheese
1 tsp dried dill
1 1/3 cups well-shaken buttermilk
Put a rack into the middle of the oven and preheat oven to 450F. Butter a large baking sheet.
Whisk together flour, cornmeal, baking powder, baking soda, salt, and dried dill in a bowl. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until the whole thing resembles coarse crumbs. Stir in cheese. Add the buttermilk and stir until well combined.
Drop dough in equal mounds about 2 inches apart on baking sheet. Our dough mounds were about 3 inches in diameter and we made 9 biscuits. Bake until golden, about 15 minutes. If you make your biscuits smaller, make sure to keep an eye on the cooking time as they may bake faster. Transfer to a rack and cool for about 10 minutes.
Serve warm with butter. Yum.