These biscuits are from my cookbook, Sweet Paul Eat & Make!

Prep time: 15 minutes

Cooking time: 30 minutes

4 Tbsp (½ stick) cold butter, cut into pieces, plus more for pan

2 cups unbleached all-purpose flour

2 tsp baking powder

¾ tsp salt

1 cup grated cheddar cheese

2 scallions, thinly sliced

1 Tbsp chopped fresh dill

1¼ cups whole milk

2 Tbsp raw pumpkin seeds

  1. Heat oven to 375°F, with a rack in the middle position. Butter 10 cups of a muffin tin.
  2. In a large bowl, mix flour, baking powder, and salt.
  3. Work butter into flour mixture with your fingers; the consistency should be grainy, with some large lumps of butter.
  4. Add cheddar cheese, scallions, dill, and milk. Mix well. (Don't worry if the dough feels sticky and wet—that's okay.) Divide batter among muffin cups. Sprinkle a few pumpkin seeds on top of each.
  5. Bake until biscuits are golden and a toothpick inserted into the center comes out clean, about 30 minutes.
  6. Cool on a wire rack before serving.

TIP:

Photography by Alexandra Grablewski

Made it? Tell us about it–