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.
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 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.
CARAWAY-DILL BISCUITS
Yield Makes about 48 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Mix flour and caraway seeds in large bowl. Make well in center of flour. Add milk, 3/4 cup plus 2 tablespoons oil and dill. Stir just until dry ingredients are evenly moistened. Gather dough into ball. Roll out dough on lightly floured surface to 3/4-inch thickness. Using 1 3/4-inch round cutter, cut out biscuits. Gather scraps and gently reroll dough on lightly floured surface. Cut out more biscuits. Arrange on 2 large baking sheets. Brush biscuit tops with remaining 2 tablespoons oil.
- Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes. (Can be prepared 6 hours ahead. Cool completely, then wrap airtight in plastic.) Serve warm or at room temperature.
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).
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
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
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.
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
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 CHEESE BISCUITS WITH DILL AND CHIVES
Categories Bread Breakfast Brunch Side Bake Vegetarian Cheddar Chive Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 450°F. Mix flour, baking powder, sugar, mustard and salt in large bowel to blend. Add butter and shortening; rub with fingertips until mixture resembles coarse meal. Whisk milk, chives, and dill in medium bowl. Pour into dry ingredients; stir until moist dough forms. Mix in 2 cups cheese.
- Turn dough out onto floured surface; knead lightly to distribute cheese evenly. Roll out dough to generous 1/2-inch thickness. Using floured 2 1/2 inch cookie cutter, cut into biscuits. Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits.
- Transfer biscuits to heavy large ungreased baking sheet. Top with 1/2 cup cheese. Bake until biscuits are golden, about 15 minutes. Transfer to platter. Serve warm or at room temperature. (Can be made 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven for 5 minutes.)
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.
More about "dill biscuits recipes"
HOMEMADE DILL BISCUITS - FAMILY FRESH MEALS
From familyfreshmeals.com
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.
FETA DILL BISCUITS - DAMN DELICIOUS
From damndelicious.net
5/5 (2)Estimated Reading Time 2 minsServings 12Total Time 1 hr 10 mins
APPLE BUTTER CHEDDAR BISCUITS - WELL PLATED BY ERIN
From wellplated.com
CHEDDAR DILL BISCUITS - PEACE LOVE AND LOW CARB
From peaceloveandlowcarb.com
BUTTERMILK BISCUITS WITH CHEDDAR & DILL RECIPE - CUISINE …
From cuisineathome.com
9 RECIPES TO USE UP HEAVY CREAM, INCLUDING PASTA, BISCUITS AND …
From washingtonpost.com
DROP BISCUITS - WSJ RECIPES - THE WALL STREET JOURNAL
From wsj.com
DILL RICOTTA BISCUITS - TARA TEASPOON
From tarateaspoon.com
CHEDDAR DILL DROP BISCUITS - TASTES OF HOMEMADE
From tastesofhomemade.com
DILL BISCUITS WITH SMOKED SALMON, WATERCRESS AND A …
From closetcooking.com
THE BEST BISCUIT RECIPE FOR BAKERS WHO CAN’T BE BOTHERED
From wsj.com
STRAWBERRY SHORTCAKE BISCUITS: AN EASY, DELICIOUS SUMMER RECIPE
From lulus.com
BUTTERY LEMON DILL BISCUITS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
You'll also love