Dilled Buttermilk Biscuits Food

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

SAVORY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
• In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.
• Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
• Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

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.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

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.

DILLED BUTTERMILK BISCUITS

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.

DILL BISCUITS WITH HONEY BUTTER

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.

KILLER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
• Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.
• Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.
• Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
• Notes about the recipe: I've tried a lot of biscuit recipes and love my whipped cream biscuits recipe but this is even better and it's easy and fun to do with kids. It's a version of a recipe I learned from Shirley Corriher but I like mine a little less sweet and not quite as rich as hers. All you need is an ice cream scoop for shaping. And use Lily White Flour if you can get it. I keep a bag in my pantry in a zip lock bag that Shirley gave me.

HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
• Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

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.

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.