DILL BISCUITS
These biscuits are quick way prepare and easy on your pocketbook.-Marcille Meyer, Battle Creek, Nebraska
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a shallow bowl, combine the butter, onion and dill. Cut biscuits in half lengthwise; toss in butter mixture. Arrange in a single layer in an ungreased 9-in. square baking pan. , Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 182 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 481mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CHEDDAR DILL BISCUITS
Categories Cheese Herb Breakfast Brunch Bake Quick & Easy Cheddar Dill Gourmet Sugar Conscious Kidney Friendly
Yield Makes 12 biscuits
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pulse flour, baking powder, sugar, baking soda, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Add Cheddar and dill and pulse until just combined. Whisk together yogurt and milk, then add to food processor and pulse until dough just comes together. Spoon 12 (1/4-cup) mounds of dough about 2 inches apart onto an ungreased large baking sheet and bake until puffed and pale golden, 12 to 15 minutes.
DILL BISCUITS WITH HONEY BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk.
- Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.
- Meanwhile, make the honey butter: Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.
COD POTPIES WITH DILL BISCUIT CRUSTS
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Make sauce for filling:
- Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
- Make crust:
- Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
- Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
- Make filling and bake pies:
- Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
- *Available at Bridge Kitchenware (800-274-3435).
CHEDDAR DILL BISCUITS
Make and share this Cheddar Dill Biscuits recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 30m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pulse flour, baking powder, sugar, baking soda, and salt in a food processor until combined.
- Add butter and pulse until mixture resembles coarse meal.
- Add Cheddar and dill and pulse until just combined.
- Whisk together yogurt and milk, then add to food processor and pulse until dough just comes together.
- Spoon 12 (1/4-cup) mounds of dough about 2 inches apart onto an ungreased large baking sheet and bake until puffed and pale golden, 12 to 15 minutes.
Nutrition Facts : Calories 152.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 20.4, Sodium 250.3, Carbohydrate 17.5, Fiber 0.6, Sugar 1.5, Protein 4.1
DILLED BUTTERMILK BISCUITS
Categories Bread Milk/Cream Dairy Egg Herb Brunch Side Bake Thanksgiving Vegetarian Spring Dill Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Whisk buttermilk, egg and dill in small bowl to blend. Whisk flour and next 3 ingredients in large bowl to blend. Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal. Add buttermilk mixture and stir just until moist dough forms.
- Using floured hands, gently knead dough on well-floured work surface until dough just holds together. Pat out dough to 9x6-inch rectangle (about 3/4 inch thick). Cut dough into six 3-inch squares. Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Bake biscuits until puffed and golden brown, about 12 minutes.
FETA DILL BISCUITS
A very nice variation of a family favourite. From the Company's Coming cheese cookbook. My kids thought these tasted a bit like Red Lobster biscuits.
Provided by Cookin-jo
Categories Breads
Time 25m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a bowl.
- Add butter and cut in until crumbly.
- Stir in cheese and then milk and water until dough forms a ball.
- Turn out onto counter and knead 6 - 8 times.
- Roll out to 3/4 inch thickness and cut out biscuits with a 2 inch cookie cutter.
- Place on ungreased baking sheet and bake at 425 degrees for 12 to 15 minutes, until tops are golden.
Nutrition Facts : Calories 126.1, Fat 6.7, SaturatedFat 2.5, Cholesterol 9.4, Sodium 322.1, Carbohydrate 13.2, Fiber 0.4, Sugar 0.7, Protein 3.2
SALMON DILL BISCUITS
These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
- Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
- Spoon batter into prepared muffin cups, filling each three-fourths full.
- Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
- Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 18.5 g, Cholesterol 51.1 mg, Fat 7.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 376.9 mg, Sugar 2.5 g
CHEDDAR DILL BISCUITS
"My husband and I try to eat in a healthful way, decreasing fat and calories wherever possible," writes Carol Braly of South Fork, Colorado. "These homemade biscuits are one of our favorite weekend breakfasts."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine buttermilk and egg substitute; stir into flour mixture just until moistened. Stir in cheese., Turn onto a lightly floured surface; knead 8-10 times. Pat to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-16 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 245mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK & EASY DILL BISCUITS
These tiny little rolls are so easy and so tasty. When you don't otherwise have time to bake, but want to serve savory dinner rolls, these do quite nicely. Adapted from Taste of Home and used many times over the years with great success.
Provided by HeatherFeather
Categories Breads
Time 20m
Yield 20-40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Combine melted butter, onion, and dill in a large bowl.
- Cut biscuits into halves or quarters and toss in the butter mixture to coat (they will look very wet- this is normal).
- Place in a square baking pan (greased) and bake for about 8-10 minutes or until puffed and brown (be careful not to overbake or they will burn).
- Serve warm.
Nutrition Facts : Calories 65.6, Fat 4.2, SaturatedFat 0.9, Sodium 183.4, Carbohydrate 6.3, Fiber 0.2, Sugar 1.2, Protein 0.9
FETA-AND-DILL DROP BISCUITS
Serve these golden drop biscuits fresh from the oven. They're studded with briny feta cheese and freshly chopped dill and the easy recipe has you mix everything in just one bowl.
Provided by Sarah Carey
Time 45m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cheese and dill.
- Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto prepared sheet, leaving about 2 inches between each. Brush tops with buttermilk and sprinkle with dill sprigs.
- Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.
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HOMEMADE DILL BISCUITS - FAMILY FRESH MEALS
From familyfreshmeals.com
Cuisine AmericanCategory BreadServings 12Calories 106 per serving
- Whisk together flour, baking powder, baking soda, onion powder, garlic powder, sugar, and parmesan.
- Grate 1 ½ sticks of butter into the flour mixture. Your butter should be very cold. If I don’t already have some in the freezer I will put it in the freezer for 30-60 minutes before I make biscuits.
- Using a pastry blender cut the butter into the dry ingredients. When you are done the butter pieces should be no larger than a pea.
- Add the egg and stir. Then add the buttermilk. If the dough seems dry you can add a little more buttermilk, a tablespoon at a time. Stir after each addition. I usually end up adding 1 more tablespoon.
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