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 apple butter. Its rich flavor rocks my peanut butter toast, jazzes up my weekend waffles, and is essential to my Apple 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 biscuit,” 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 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 biscuits are fabulously portable!

Apple butter cheddar biscuits served on plates

Bring these flakey nuggets of joy to your next BBQ or potluck. You will make many friends and zero leftovers.

Three fluffy, tender biscuits served on a plate

Now if you’ll excuse me, I have some biscuits to devour!

A white plate of apple butter cheddar dill biscuits

Apple Butter Cheddar 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 apple butter slow cooker apple butter or your favorite store bought
  • 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 9×13 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. Favorite dish to bring to a cookout = seven layer dip! Easy, doesn’t involve any cooking, and there’s never any left over!

    1. Cary, you are my (and Ben’s) new cookout BFF. Seven-layer dip is heaven in a dish. You’re going to have to drag me away to keep me from demolishing all of it! Thanks for entering :)

  2. Holy cow you packed a lot of amazing flavor in there! Definitely bookmarking and trying this :)

    Happy Blogging!
    Happy Valley Chow

    1. Thanks so much! If you give them a go, let me know what you think. We loved the combination!

  3. I never would’ve thought to add dill! These look and sound amazing…wish I was there helping you polish them off ;) My favorite thing to bring to a cookout is fruit salsa or a veggie dish, like my nutty Asian slaw. And I’ll inevitably bring a dessert item too.

    1. Valerie, I wish you were too! It’s been a little embarassing, but biscuits are my new love. And your cookout dish list looks like all my favorite things!

  4. I will never say no to a buttery biscuit, especially if dill is in the equation! These look amazing!

  5. I heart apple butter!
    I didn’t know that Musselmans made one, but I will have to keep my eyes open for it. I made my own last fall and hope to get enough apples to do it again!

    1. YUM! I’ve always wanted to try homemade, but I’m happy to have Musselman’s on standby (it’s really yummy, seriously!) Just look near the apple sauce or the jellies in your grocery store. I’m sure you’ll spot it :)

    1. Best way to make sure there is no shortage of sweets! Desserts are one of my favorite to bring too :) Thanks Katie!

  6. Whoa, what a great giveaway!! Ever since my neighborhood Trader Joe’s discontinued their apple butter, I’ve been on the hunt for a similar one!

    Oh, and favorite cookout dish that I make is a mango, black bean, and quinoa salad. Yum!

  7. Why are you so smart? Seriously, stop it! These biscuits are a winning combination of sweet and savory. I am in love.

  8. Can’t wait to try them!

    Favorite thing to bring to a cookout….. Hmmmm…. Watermelon because who doesn’t love it?

    1. Meghan, you nailed it–totally craving watermelon now! Just doesn’t get more summer than that:-)

    1. Holy smokes! That sounds like a show stopper. Consider yourself invited to every one of my cookouts from now until the end of time.

  9. I love a good potato salad at a cookout– especially my Oma’s German potato salad!

  10. Wow… those look awesome!!! I usually show up with a cocktail cake to match the theme of the meal :)

  11. What a great mash-up of flavors in these fabulous biscuits! Lovely recipe, Erin!5 stars

    1. Thanks so much Georgia! I’m always in love with your flavor combos, so that really means a lot. Have a great weekend!

  12. I hoard condiments like it’s my job. My fridge runs over. And my pantry, etc.

    Great looking biscuits!

  13. I love to bring brownies (black bean though… I can’t bring myself to be totally unhealthy!)

    1. I’ve always wanted to try black bean brownies, but just haven’t made it happen yet. I bet your friends are totally shocked when you reveal the secret ingredient. Thanks Valerie!

  14. I love me some apple butter on biscuits. But putting them into the biscuits? Genius!

    Sweet cutting board, btw!

    And my favorite thing to bring to a cookout varies from time to time. I usually like to bring a side and more than likely it’s mac n cheese. The world needs more mac n cheese.

  15. 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.

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

  17. 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 ;-)

  18. 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!

  19. 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:-)