Monday, March 21, 2011

Dill and Cheddar Biscuits

Good News! My headache finally went away yesterday afternoon! I spent today cleaning up to host another 3Bs girl's night tomorrow. BSF is off for Spring Break, so we decided to take advantage of the night off and have our own fellowship. J is working, so we will be over here. I forgot to post pictures of our very fun girl's night out last Friday. Meg wasn't able to attend, but Em and I had 2 more friends join us at the amazing La Grande Orange in Pasadena. My neighbor and TCU bud, Clare and another BSFer, Marcille. Such a fun night, and the Sangria....amazing!...until the next morning of course. I think that is what kicked off the massive 2 day headache.
Marcille, Emily, Me and Clare
 This frozen yogurt place in Pasadena. We waited in a line for 30 minutes! It is a famous stop in Pasadena.
 Yes, I had a powdered sugar donut and a chocolate covered donut blended into my frozen yogurt! Believe me, there were many more amazing choices...I was very close to putting a Twinkie in mine!

I just took my second batch of these amazing biscuits out of the oven. They are heavenly!
Dill Cheddar Biscuits

2 cups flour
1 tsp sugar
1/2 tsp baking soda
1 Tbsp baking powder
3/4 tsp salt
1 stick COLD butter
1 cup buttermilk
1 cup shredded sharp cheddar (make sure you shred your own cheese, the pre-shredded will not melt into the dough very well)
1/4 cup dill
1 garlic clove minced
Preheat oven to 350. Grate cheese and set aside.
Swift flour, sugar, baking soda, baking powder and salt together in a large bowl.
Cut butter into cubes.
Use a pastry blender to blend butter into flour mixture. 
You want it to resemble the size of frozen peas.
Chop dill and garlic then stir into shredded cheese in a small bowl.
Slowly stir buttermilk into flour mix. Do not over blend, stop when all dry it mix into the dough.
Carefully blend cheese and dill mix into the dough.
Use a 1/4 measuring cup to spoon dough onto parchment paper.
I made 12 biscuits. Cook on a baking sheet for about 15 minutes or until golden brown on top.
Take out and let cool on a cooling rack.
Yum!! PS I am eating one now!

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