Dilled Buttermilk Biscuits Recipes

THE ULTIMATE FLAKY BUTTERMILK BISCUIT RECIPE

Steps:

• Heat oven to 425 degrees F (218 degrees C). Rub the inside of a cast iron skillet with a bit of vegetable oil or melted shortening. This will create a deliciously crispy bottom on the biscuits. (*You can also bake these in a baking dish. See note below.)
• Cut the butter into small 1/2-inch pieces, put them on a plate or in a bowl, and pop it into the freezer for about 10 minutes. You want the butter to be very cold, but not frozen.
• Put the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor OR in a mixing bowl. Pulse a few times to blend, OR stir with a wire whisk.
• Add the butter and pulse 3 or 4 times, just until the butter is incorporated enough for the mixture to look like coarse crumbs. Alternatively, use a pastry cutter to cut the butter into the dry ingredients. You can also just use your fingers; rub the butter into the dry ingredients just until the mixture looks like coarse crumbs. (See photos above for guidance.)
• If you've been using a food processor, dump the mixture into a mixing bowl. Set a small bowl of flour nearby just incase you need it later.
• Make a well in the center of the mixture and pour in the buttermilk. Use a spoon or rubber spatula to gently mix the ingredients until a shaggy dough begins to form. Then, use your hands to gently knead the dough until it holds together completely. (See notes below about under and over working the dough.)
• Dump the dough out onto a clean work surface. Pat or roll it out into a rectangle that's about 1-inch thick. If it's really sticking to the work surface, sprinkle with a bit of flour. Use only enough flour to keep the dough from sticking.
• Fold one side of the dough to the center, then fold the whole thing over again, like you're folding a letter. (See photos above for guidance.)
• Give the dough a quarter turn and roll or pat it out into a 1-inch thick rectangle again. Repeat the folding process, give the dough a quarter turn, and repeat the folding process once more.
• Roll or pat the dough back out into a 1-inch thick rectangle and use a 3 1/2-inch biscuit cutter to cut out the biscuits. As you cut them out, set them on a plate. Reroll the dough as necissary, cutting out biscuits until you have 8-10 biscuits.
• Set the plate of biscuits in the freezer for 10 minutes. Then, remove the biscuits from the plate and place them in the cast iron pan (or baking dish). Set the biscuits very close together inside the pan so that their sides are touching. This will help them rise while they bake.
• Brush the tops of the biscuits with 2 tbsp (1oz/ 28g) melted butter and place in the oven. Bake for 18-20 minutes, until their tops are golden brown. Biscuits are best served immediatly, while still warm, drizzled with honey or spread with jam.

DILL BISCUITS WITH HONEY BUTTER

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.

DILLED BUTTERMILK BISCUITS

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.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

FETA DILL BISCUITS

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.

FLAKY DILL BISCUITS

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.

ROLLED BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough. , Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. , Brush with milk. Bake until golden brown, 12-15 minutes.

SAVORY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
• In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.
• Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
• Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

FETA-AND-DILL DROP BISCUITS

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.