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.
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.
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
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.
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
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.
GOAT CHEESE AND BLACK PEPPER BISCUITS WITH SMOKED SALMON AND DILL
Categories Bread Cheese Fish Appetizer Breakfast Brunch Bake New Year's Day Salmon Shower Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
- Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)
- Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.
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
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
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.)
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.
BUTTERMILK BISCUITS WITH CHEDDAR & DILL
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Which together flour, baking powder, salt, and baking soda.
- Cut in cold butter until pea-sized; stir in cheddar and dill. Gently stir in buttermilk, just until the dough comes together.
- Scoop dough with large cookie scoop, and place on prepared baking sheet.
- Bake biscuits in the upper middle of the oven until golden, 13-15 minutes. Brush tops with melted butter during last few minutes of baking.
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
CHEDDAR DILL BUTTERMILK BISCUITS
Sharp cheddar and dill are a perfect combination in these tender, flaky biscuits!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together flour, baking powder, baking soda and salt. Add butter and, using your hands or a pastry cutter, mix and break down until the mixture is coarse and crumbly. Add cheddar and dill and toss to combine.
- In a separate bowl, whisk together buttermilk and 1 egg until combined. Add it to the flour mixture. Mix until barely combined.
- Lightly knead the dough until it forms into one solid mass. Sprinkle a work surface with flour and place dough onto it. Press the dough into a 1/2 inch thickness. Cut out the biscuits using a biscuit cutter (or cut into squares using a knife). Recombine scraps, press them into a 1/2 inch thickness and cut it to get more biscuits. Recipe should yield 8 biscuits total (you might have a little more or less if you used a knife).
- Transfer biscuits to the prepared baking sheet. Combine the egg and water in a small bowl to make an egg wash. Brush each biscuit with egg wash and top with a few turns of freshly ground pepper.
- Bake for 10-12 minutes until lightly golden brown. Like most things, these are best served warm. Enjoy!
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
CREAM BISCUITS WITH DILL
Steps:
- Preheat the oven to 400°. Line a large baking sheet with parchment paper. In a large bowl, whisk the 2 cups of flour with the dill, baking powder, salt and sugar. Add the cream and mix with a wooden spoon just until a dough forms. On a lightly floured work surface, gently knead the biscuit dough just until it comes together and pat it into a 3/4-inch-thick disk. Using a floured 2 1/4-inch round cookie cutter, stamp out as many biscuits as possible. Combine the scraps and repeat to make more biscuits. Transfer the biscuits to the preared baking sheet and bake for about 22 minutes, rotating the pan halfwy through, until lightly golden on top. Serve hot or warm. ACTIVE: 30 MIN; TOTAL: 35 MIN
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! Is it weird that I make so many different kinds of biscuits? To say that I am obsessed is an understatement. After all, this is what started my love affair...
Provided by @MakeItYours
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.
VEGGIE CASSEROLE WITH DILL DROP BISCUITS
Want something meatless? Try a veggie-packed casserole with a dilly of a biscuit top.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
- In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
- Bake 18 to 22 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 50 mg, Fat 4, Fiber 5 g, Protein 11 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 1/2 g
VEGGIE CASSEROLE WITH DILL DROP BISCUITS
Want something meatless? Try a veggie-packed casserole with a dilly of a biscuit top.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
- In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
- Bake 18 to 22 minutes or until biscuits are golden brown.
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