My refrigerator overrunneth with condiments.

Apple butter cheddar dill biscuits served on a plate

Berry jellies, pepper jellies, maple syrup, and dill pickles jokey for position with the soy sauce and salad dressing. The Mustards (Dijon, spicy brown, and stone ground) fight with the Spicies (Buffalo, Sriracha, and Jamaican jerk) for shelf supremacy, while tartar sauce and brown sugar BBQ just chill, waiting for their call to duty. Arranging our myriad of clinky jars and chunky bottles is a never-ending game of Tetris, but around here, we like our fries dunked, our chicken smothered, and our sandwiches sloppy.

Yes, sauce is boss, and one condiment I must have on hand at all times is Musselman’s Apple Butter. Its rich flavor rocks my peanut butter toast, jazzes up my weekend waffles, and is essential to my Apple Butter, Turkey, and Cheddar Grilled Cheese.

Cheddar dill biscuits served on white plates with apple butter on the side

Though I usually reach for apple butter as a tasty schmear, this week my heart was leading me to my oven. Well friends, every fortune cookie, bad pop song, and Dove chocolate wrapper boldly advising me “Follow Your Heart” has been right all along: my heart said “Apple Butter Cheddar and Dill Biscuits,” and my heart has found true love.

Cheddar dill biscuits being cut from dough

Swapping applesauce for butter and oil is one of my favorite tricks to create healthier baked goods, and I imagined that apple butter could work much the same way. Hello, heaven. Not only did the apple butter make these biscuits incredibly tender and moist, its slightly sweet/slightly tart flavor paired perfectly with the mildly nutty whole-wheat flour I added for an extra fiber boost.

Ingredients to make cheddar dill biscuits with apple butter

Bringing home the biscuits, we have two more flavor stars: sharp cheddar and dill. Cheddar and apple are old-time flavor BFFs, and the addition of the dill created a fresh complexity that makes these biscuits even more addictive, which I didn’t think was possible…until I ate a third. Apple Butter Cheddar and Dill Biscuits are totally acceptable for a main course.

Apple butter and cheddar dill biscuits served on a plate with apple butter on the side

As if their buttery-appley-cheesy-fresh flavor is not enough, Apple Butter Cheddar and Dill Biscuits are fabulously portable! This is powerful information as we enter summer, primetime for cookouts and picnics. Bring these flakey nuggets of joy to your next BBQ or potluck. You will make many friends and zero leftovers.

Apple butter cheddar biscuits served on plates

To jump start the Apple Butter Cheddar and Dill Biscuit party train, I’m excited to announce an apple butter-iffic giveaway! Musselman’s will be sending one lucky reader a summer-ready prize pack featuring:

A jar of Musselman's apple butter

**GIVEAWAY ENDED. Thank you to all who entered!**

To enter the giveaway (this is the mandatory entry):

  • Leave a comment on this post sharing your favorite dish to bring to a cookout.

For BONUS entries, choose from any or all of the following, leaving a separate comment for each:

Five ways to win, one sweet summer prize, and so many ways to use apple butter this summer.

Three fluffy, tender biscuits served on a plate

Now if you’ll excuse me, I have some Apple Butter Cheddar Dill Biscuits to devour.

Giveaway is open to residents in the U.S. only. One winner will be selected from the comments section below via The winner will be notified via email and will have 48-hours to respond, at which point a different winner will be chosen. Giveaway will remain open until 11:59 p.m. CST on Wednesday, May 29th. Musselman’s provided me with a complimentary jar of apple butter and small grill flipper for this post; no other compensation was received. All opinions are, as always, 100% my own.

A white plate of apple butter cheddar dill biscuits

Apple Butter Cheddar Dill Biscuits

5 from 1 vote
Rich apple butter is the secret to these flakey, tender, and deceptively lower calorie biscuits. Cheddar, dill, and whole wheat flour add savory flavor. You'll never believe these are light!

Prep: 15 mins
Cook: 12 mins
Total: 27 mins

Servings: 8 biscuits


  • 1 1/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 4 tablespoons cold butter (1/4 cup) cut into cubes
  • 1/2 cup Musselman’s Apple Butter
  • 1/2 cup cold buttermilk
  • 1 cold large egg beaten
  • 3/4 cup shredded reduced fat cheddar cheese
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dillweed)


  • Preheat oven to 425 degrees F. Line a 9x13 inch baking sheet with parchment paper or a silpat mat (or leave ungreased).
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. 
  • Add butter pieces, ensuring that they are very cold. Mix on low speed, just until the butter resembles peas (if you are having trouble breaking apart the butter, try cutting in by hand with a fork.) You should still be able to clearly see the pieces of butter.
  • In a separate bowl, combine the apple butter, buttermilk, and egg. Add all at once to flour mixture, and stir by hand (or beat on low) just until the dough begins to come together. Stir in the cheddar and dill, until roughly combined.
  • Dump batter onto a lightly floured surface and knead by hand about 10 times. 
  • Add a bit more flour to your work surface. Roll or pat dough into a 1-inch thickness (make sure it's 1 inch!). Cut into 2-inch rounds with a lightly-floured biscuit cutter or cut into 2-inch squares with a sharp, lightly floured knife. Combine scraps and reshape to cut more biscuits. Place on prepared baking sheet.
  • Bake for 12-14 minutes until lightly golden on top. Serve warm with apple butter.


To store: Place biscuits in an air-tight zip-top bag and keep at room temperature for 1-2 days or in the refrigerator for up to 1 week, reheating in the microwave for 20-30 seconds prior to serving. To freeze, wrap individual biscuits tightly in plastic wrap and place in a heavy duty freezer bag for up to 2 months.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m always a fan of bringing dessert – blackberry cobbler, anyone?

    I am loving your creative flavor combo, here! Yum, gimme a biscuit!

    1. Blackberry cobbler? Please get over here right this minute–we are having a cookout just so I can eat your dish!

    1. Guac is always the first dish to disappear! Awesome choice Meghan. You have me craving Tex-Mex as I type.

  2. Hope you had a wonderful Memorial Day weekend…these biscuits look sooo good…what a fun combo of ingredients…and dill..i love dill!

  3. I tend to bring desserts to cookouts (as I want to make SURE there is something sweet at the end of the meal for me….)

    1. Ally, we are two peas in a pod! Love your strategy (and I just brought TWO different desserts to a cookout this weekend.) No better way to ensure there’s a proper selection ;-)

  4. Oh my gosh, these look and SOUND amazing!! I’m all about some fruit and cheese…or just cheese…in copious amounts, ;) but I totally get you on the sauce! I was born to be a dipper/dunker/slatherer! Heck, I just had to clear out some jars today so I could find my refrigerator shelf…the mustard had taken over for sure! Lol

    1. You really cannot have enough mustard. Every flavor is a little different, and if I’m craving a specific slather, gotta have it! And in terms of cheese…really, when is cheese a bad choice? Thanks Heather!

  5. Dill is one of those ingredients that scares me to use! I’ve been thinking of adding it to a sandwich spread what do you think?

    1. I think that sounds amazing! I do a great dip that is a mix of cream cheese, a little bit of milk, salt, pepper, dill, and chives. I usually serve it with crackers, now that I’m thinking about it, it would be great on a sandwich too! Thanks for the idea Reba:-)

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