FLAKY DILL BISCUITS
The dill weed in these lovely golden biscuits really comes through. My friends like them because they're fluffy, tender and delicious. I like them because they don't take as much time to make as yeast rolls. -Audrey Lockau, Kitchener, Ontario
Provided by Taste of Home
Time 25m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Brush tops with remaining cream. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 455mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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.
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER SWIM BISCUITS
Making biscuits usually involves cutting chilled butter into flour and racing against time before the dough warms up. This recipe throws all the rules out the window for the easiest biscuits you'll ever make! A simple buttermilk dough gets mixed together and spread directly into a baking pan -- no rolling pin, refrigeration or biscuit cutter needed. The trick is pouring in a stick of melted butter that submerges the dough (hence the name!) and seeps in as the biscuits bake for tender, flaky perfection. While the biscuits are still hot, a drizzle of honey and sprinkle of flaky salt add just the right sweet and salty accents. Served warm with butter and jam, they're absolute heaven.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Pour in the buttermilk and use a wooden spoon to stir into a thick dough without overworking it -- some dry spots are ok.
- Pour the butter into an 8-by-8-inch baking pan. Scrape the dough into the pan and spread to the edges. Use a butter knife to slice the dough into 9 equal squares. Bake for 22 to 25 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
- Remove from the oven and drizzle the honey over the top. Sprinkle with sea salt and let cool in the pan for at least 10 minutes before slicing and serving with butter and jam.
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.
CHEDDAR DILL BISCUITS
Provided by Paul Grimes
Categories Bread Milk/Cream Bake Quick & Easy Cheddar Dill Butter Gourmet
Yield Makes 8 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F with rack in middle.
- Whisk together flour, baking powder, paprika, and salt in a large bowl. Add butter and blend with your fingertips until mixture resembles coarse meal with some pea-size butter lumps. Add remaining ingredients and stir just until a dough forms.
- With floured hands, divide dough into 8 portions and gently form into 2-inch-high biscuits. Arrange 2 inches apart on an ungreased baking sheet.
- Bake until bottoms are golden and biscuits are cooked through, about 30 minutes. Transfer to a rack and cool completely.
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.
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
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.
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.
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HOMEMADE DILL BISCUITS - FAMILY FRESH MEALS
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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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