Dill was known to the ancient Greeks and Romans. Greeks covered their heads with dill leaves to induce sleep. It was also considered a charm against witchcraft in the Middle Ages and was burned to get rid of thunderous clouds and sulphurous fumes.
I happen to have some fresh dill on hand, so instead of going to bed and covering my head with it, I think I’ll make some Cheddar Dill Biscuits.
Cheddar Dill Biscuits
Makes 13 biscuits
2 cups all-purpose flour
1 Tbs baking powder
½ tsp salt
1½ Tbs chopped fresh dill or 1 tsp dried
5 Tbs cold unsalted butter, cut into bits
1 cup buttermilk
2/3 cup extra-sharp Cheddar cheese, finely diced
½ tsp salt
Put oven rack in middle position and preheat oven to 400°F.
Combine flour, baking powder, salt and dill in a food processor or small bowl with a pastry cutter until combined. Add butter and pulse until mixture resembles coarse meal. Add Cheddar and dill and pulse until just combined, then add the buttermilk and pulse until dough just comes together.
Transfer dough to a well-floured board. Knead by folding and pressing into itself until it is smooth, about 30 seconds. Roll dough until ½” thick. Use a round cutter to make 13 (2 ¾”) biscuits.
Grease a large baking sheet and sprinkle lightly with water to keep the cheese from sticking. Transfer biscuits to baking sheet.
Use a fork to froth the egg and salt in a small dish. Brush glaze over biscuits. Bake until puffed golden, 12 to 15 minutes. Serve warm.