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Morning Biscuits with Cheddar Cheese, Dill, and Pumpkin Seeds


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  • 4 T (1/2 stick) cold butter, cut into pieces, plus more for pan
  • 2 c unbleached all-purpose flour
  • 2 t baking powder
  • 3/4 t salt
  • 1 c grated cheddar cheese
  • 2 scallions, thinly sliced
  • 1 T chopped fresh dill
  • 1.25 c whole milk
  • 2 T raw pumpkin seeds


Servings 10
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

1. Heat oven to 375F, w/a rack in the middle position. Butter 10c of a muffin tin.
2. In a lg bowl, mix flour, baking powder, & salt.
3. Work butter into flour mixture w/your fingers; the consistency should be grainy, w/some lg lumps of butter.
4. Add cheddar cheese, scallions, dill, & milk. Mix well. (Don't worry if the dough feels sticky & wet - that's okay.) Divide batter among muffin cups. Sprinkle a few pumpkin seeds on top of each.
5. Bake until biscuits are golden & a toothpick inserted into the center comes out clean, ~ 30 min.
6. Cool on a wire rack before serving.


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