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.
FETA DILL BISCUITS
THE BEST SAVORY BISCUITS EVER! The outside is so amazingly flaky and buttery with perfect flavors of the fresh dill and crumbled feta!
Provided by Chungah Rhee
Categories appetizer
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. Serve warm.
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.
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.
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.
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
LEMON DILL BISCUITS
Make and share this Lemon Dill Biscuits recipe from Food.com.
Provided by Divinemom5
Categories Breads
Time 23m
Yield 18 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- In medium bowl, mix flour, baking powder, salt, and pepper.
- Using pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal.
- In small bowl, combine milk, dill weed, and lemon zest.
- Add to dry ingredients; stir until just moistened.
- On lightly floured surface, use flour covered rolling pin to roll dough to 1/2-inch thickness.
- Cut with 2-inch biscuit cutter.
- Transfer to ungreased baking sheet.
- Bake 11-13 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 87.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.4, Sodium 82, Carbohydrate 11.2, Fiber 0.4, Protein 1.8
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
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
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).
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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