Swiss and Dill Drop Biscuits

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.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.