2-1/2 c All-purpose flour
2 teaspoon Dill weed
1 c (4 oz.) shredded Cheddar cheese
1/2 teaspoon Salt
3/4 c Butter
1/4 c Chopped fresh parsley
2 Eggs, slightly beaten
1 tablespoon Baking powder
1/2 c Half-and-half
Heat oven to 400 degrees. In a medium bowl, combine all ingredients except butter, eggs, and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Divide dough in half; roll each half into 8″ circle. Cut each circle into 8 pie-shaped wedges. Place 1″ apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned.