Move over, grilled cheese. These Herbed Cheddar Biscuits with dilly green onion butter are the new perfect pairing for tomato soup!

makes 9 – 12 biscuits

What You’ll Need: 

• 2 cups flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 6 tablespoons butter, cold (plus more for brushing)

• 2 tablespoons chopped fresh herbs (we used dill and thyme)

• 2 tablespoons finely chopped green onion

• 1 cup The Fawn, shredded

• 1 cup cold milk

For the herbed butter:

• Mix together 4 tablespoons softened butter, 1/2 tablespoon chopped fresh dill, and 1/2 tablespoon finely chopped green onion. 

Directions: 

1. Preheat oven to 400°F.

2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.

3. Using a pastry knife, cut the butter into the flour until it is in pea sized pieces.

4. Mix in the herbs, green onion, and The Fawn.

5. Add the milk and combine the ingredients until dough begins to form and hold together.

6. Turn the dough out onto a floured board and knead it 10 – 15 times. Using your hands, flatten the dough then use a floured rolling pin to roll out the dough until it is 3/4 inch thick. Using a cookie cutter, cut out the biscuits and place them 1 inch apart on a parchment-lined cookie sheet.

7. Brush the tops of the biscuits with melted butter. Bake for 18 – 20 minutes until light, fluffy, and golden brown.

8. Serve warm with herbed butter (a must!)