• 1/2 cup whole-wheat flour
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 2/3 cups whole milk
• 1 cup shredded cheddar cheese, plus some for sprinkling
• 1 1/2 tablespoons dill
Preheat your oven to 425° and set a rack to the middle position. In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Add the cheese and dill, mix in thoroughly. Pour in the milk, stir well with a fork. If needed, add another tablespoon or two of milk to form a dough.
Turn the dough out onto a baking sheet lined with parchment paper, press into an 8-inch circle. Cut into 8 equal wedges (no need to separate them). Bake until puffed and golden brown on top, 20 to 25 minutes.
As soon as you take them out of the oven, sprinkle with more shredded cheddar cheese, as much as you want.