Cream Biscuits With Dill Food

HOMEMADE DILL BISCUITS

Steps:

• 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.
• Stir in the dill. When the dough has come together cover it with a towel and place in the refrigerator for at least 30 minutes.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Place your dough on a floured surface. If the dough is still sticky, sprinkle some flour over the top and work in to the dough. Continue to add flour as needed.
• Using your hands, press the dough into a rectangle that is about ½ inch thick. Fold the dough into thirds, similar to the way you would fold a piece of paper to fit in a envelope. Bring the bottom of the dough up to about the halfway point and then fold the top down over it. Press back in to ½ inch thick rectangle.
• Repeat at least once. The more times you do this step, the more layers you will have in your biscuits.
• Flour a 2" biscuit cutter. Cut out biscuits being careful not to twist the cutter back and forth. Just go straight down and straight back up. Repeat steps 9 and 10 with remaining scraps.
• Place biscuits on parchment lined baking sheet. Place the biscuits close together so the sides touch.
• Bake for 15-20 minutes until the tops are golden. Serve warm and enjoy!

CREAM BISCUITS

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat, or spray with baking spray. Heat oven to 425 F.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt until well blended. With a fork, stir in the heavy cream and mix just until the mixture is moistened. Turn out onto a lightly floured surface and knead 2 or 3 times, as necessary to make a soft, cohesive dough.
• Shape the dough into a flattened circle, patting to about 3/4-inch thick. Cut out circles about 2 to 2 1/2 inches in diameter with biscuit cutters. Take the dough scraps and again form into a circle and cut out a few more. Repeat until you have used all of the dough.
• Arrange the biscuits on the baking sheet.
• Bake for 12 to 14 minutes, or until lightly browned.
• Remove from the oven and brush tops with melted butter.

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.

CHEDDAR-DILL SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

CREAM BISCUITS

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

DILL BISCUITS

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.

CHICKEN AND DILL FRICASSéE WITH SOUR CREAM SHORTCAKES

Steps:

• Make the shortcake biscuits
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. add the dill and the shortening, and blend the mixture until it resembles meal. Stir in the sour cream and the milk and stir the mixture until it just forms a soft but sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
• Make the fricassee
• In a skillet cook the mushrooms in 1 tablespoon of the butter over moderate heat, stirring occasionally, until they give off their liquid and reserve the mixture. In a large saucepan melt the remaining 3 tablespoons butter over moderate heat and in it cook the shallot until it is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add the broth in a stream, stirring, and cook the mixture, stirring, for 5 minutes. Add the cream and boil the mixture, stirring occasionally, for 10 minutes. Add the peas, the lemon juice, the salt, the dill, the chicken, the ham, the reserved mushroom mixture, and pepper to taste and simmer the mixture for 10 minutes, or until the chicken is heated through.
• Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon some of the fricassee over the bottom half, and cover it with the top half of the biscuit.

QUICK & EASY DILL BISCUITS

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.

CHEDDAR DILL BISCUITS

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.

CHEDDAR DILL BISCUITS

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.