These biscuits, warm from the oven, could accompany quite a few soups. I’ve enjoyed them with beef, chicken, and vegetable soups.

Makes 12 to 16 biscuits

• 3 cups unbleached flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 stick unsalted chilled butter, cut into small dice
• 2 tablespoons chopped fresh dill (optional, can substitute chives or parsley)
• 1 1/2 cups sharp Cheddar cheese (or pepper jack cheese), shredded
• 1 to 1 1/4 cups buttermilk

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add flour, baking powder, baking soda, and salt in a food processor and pulse to combine. Add diced butter and pulse until mixture forms small pebbles.

2. Turn flour mixture into a bowl and add fresh dill and shredded cheese. Mix in 1 cup buttermilk, then add more liquid a little at a time.

3. Turn out dough onto another piece of parchment paper, sprinkle a little flour on top to keep hands from sticking to the dough, and lightly press out with your hands until dough is about 1 inch thick. Using a biscuit cutter, cut into rounds and bake approximately 16 to 20 minutes. Tops should be lightly golden; a toothpick inserted in the center of a biscuit should come out clean.

This recipe was originally published with the story, Soup: The Ultimate Comfort Food.