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- 4 c plus 1 T flour, divided
- 2 T baking powder
- 2 tsp. salt
- 1 c cold heavy cream
- ¾ lb cold unsalted butter, diced
- 1 c minced fresh dill
- 4 extra large eggs, lightly beaten
- ½ lb extra sharp yellow cheddar, small diced
- 1 egg beaten with 1 T water or milk for egg wash
- Combine 4 c of flour, baking powder, and salt in the bowl of an electric mixer. Add the butter and mix on low until butter is 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 T flour and add them to the dough. Mix until they are almost incorporated.
- Dump dough onto a well floured surface and knead for 1 minute until the cheddar and dill are well distributed.
- Roll the dough ¾ inch thick. Cut into 4 inch squares and then in half diagonally to make triangles.
- Brush the tops with egg wash.
- Bake on a baking sheet lined with parchment paper for 20 -25 minutes at 400 degrees until the outside is crusty and inside is fully baked.
