These went with our beef stew for tonight’s Autumnal Equinox dinner.
Swiss and Dill Drop Biscuits
2 cups all-purpose flour, sifted and measured
1 Tbsp baking powder
2 tsp sugar
1 tsp dried dill weed
1/2 tsp cream of tartar
1/4 tsp kosher salt
1/2 cup unsalted butter, melted
1 cup milk
1/2 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
Preheat the oven to 450° and spray a baking sheet with cooking spray.
In a large bowl sift the dry ingredients, stir in the melted butter and milk till the dough comes together. Stir in the cheese.
Drop 6 large biscuits on the sheet and bake for 15 minutes or until golden brown. They will appear to be heavier/denser due to the cheese but are light inside.