Dill And Sour Cream Bread Biscuit Mix Recipes

Steps:

• Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
• Bake at 350 for 45-50 minute until golden.
• Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
• Store tightly wrapped, stores well in fridge for up to 10 days.

Steps:

• Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
• Stir together all ingredients just until moistenend. Pour into pan.
• Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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.

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

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.

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.

Steps:

• Dissolve yeast in warm water.
• In large mixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1 cup flour.
• Stir in yeast mixture.
• Beat for 1 minute on medium,scraping sides of bowl often.
• Stir in remaining flour,cheese and enough rye flour to make stiff dough.
• Turn onto lightly floured surface and knead til smooth and elastic,about 5 minutes.
• Place in buttered bowl,turn to butter top.
• Cover and let rise in warm place until doubled (about 1 and 1/2 hours) Punch dough down.
• Shape in ball.
• Place in buttered 8 inch round cake pan.
• Brush with melted butter.
• Cover and let rise,til doubled (about 1 hour) Beat egg white and water and brush over top of bread.
• Bake at 375 degrees,35 to 40 minutes or until loaf sounds hollow when tapped.
• Remove from pan and allow to cool on wire rack.