Sharp Cheddar & Dill Biscuits with Crispy Tater Tots

1.Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.

2.In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and dried dill weed.

3.Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4.Stir in the shredded sharp cheddar cheese until evenly distributed.

5.Gradually pour in the oat milk, mixing gently with a fork until just combined. Be careful not to overmix; the dough should be shaggy.

6.Turn the dough out onto a lightly floured surface. Gently knead 3-4 times until it just comes together. Pat or roll the dough to about 3/4-inch thickness.

7.Use a biscuit cutter (about 2.5 inches) to cut out the biscuits. Place them close together on the prepared baking sheet for softer sides, or spaced apart for crispier sides.

8.Bake the biscuits for 12 to 15 minutes, or until they are puffed up and golden brown on top.

9.While the biscuits are baking, prepare the tater tots. In a large bowl, toss the frozen tater tots with olive oil, salt, and pepper until lightly coated.

10.Spread the seasoned tater tots in a single layer on a separate baking sheet.

11.Bake the tater tots in the same oven (or immediately after removing the biscuits) for 20 to 25 minutes, flipping halfway through, until they are deeply golden brown and crispy.

12.Remove the biscuits from the oven and let them cool slightly before serving hot alongside the crispy tater tots.