Sunday, April 6, 2008

Cheddar-Dill Muffins

You can also roll these out and slice into triangles for scones. However, baking them in the muffin tins or as drop biscuits seems to yield a softer fluffier result. The scones turned out more like thick cheese straws.

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces.

Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.

Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.

Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles (or after cutting dough into triangles, roll each triangle into a ball, and place in a well-greased muffin tin). Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper (or muffin tin) for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

--Adapted from Ina Garten

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