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.
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.
BREAKFAST-SAUSAGE-AND-GRUYERE DROP BISCUITS
With their craggy exteriors and cakey middles, these savory buttermilk biscuits are the breakfast equivalent of a warm hug. And because they are scooped straight from the mixing bowl onto a baking sheet-no shaping or cutting required-you can whip them up while still half asleep. For an equally savory vegetarian biscuit, check out these Feta-and-Dill Drop Biscuits.
Provided by Sarah Carey
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
- 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 same baking sheet, leaving about 2 inches between them.
- Brush tops with buttermilk and sprinkle with thyme 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.
FETA-AND-DILL-STUFFED ARTICHOKES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h
Yield Makes 12 halves
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2-inch pieces (you should have 4 cups). Spread in a single layer on a rimmed baking sheet; dry in oven, 10 to 15 minutes. Let cool.
- Stand artichokes in a saucepan just large enough to hold them. Add water until 3/4 inch up sides of pan; bring to a boil. Reduce to a simmer, cover, and steam until artichokes are tender, 30 to 35 minutes. (Add more water as needed.) Transfer to a plate; let cool, then slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
- Preheat oven to 375 degrees. In a bowl, combine bread, oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Divide stuffing among artichokes, mounding tops; drizzle with oil. Place in an oiled baking dish; bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, top with dill sprigs, and serve.
DILL, FETA AND GARLIC CREAM CHEESE SPREAD
A favorite at every gathering, the wonderful flavors of this dip become more intense with time. Serve with firm, raw veggies (carrots, etc.) or crackers.
Provided by Bronte Getter
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 4h15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 1 g, Cholesterol 29 mg, Fat 8.5 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 161.1 mg, Sugar 0.4 g
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
BUTTERMILK-THYME DROP BISCUITS
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 8 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
- Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
- Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
- Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.
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SAVOURY DILL AND FETA SCONES - LORD BYRON'S KITCHEN
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3.3/5 (48)Total Time 30 minsCategory Brunch, Side DishCalories 293 per serving
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- In a food processor, add the flour, butter, sugar, salt, and baking powder. Pulse until the mixture comes together and looks like course sand.
- Transfer the mixture to a mixing bowl. Stir in the milk - just until incorporated. Add the 3/4 cup of the feta and the dill. Fold into the batter.
- You can pat the entire mixture into a thick disc-like shape and cut the dough into 8 even wedges, or you can scoop the batter onto the prepared baking sheet using a large spring-release scoop, like I have done.
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