Feta And Dill Drop Biscuits Food

FETA DILL BISCUITS

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.

FETA DILL BISCUITS

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.

BREAKFAST-SAUSAGE-AND-GRUYERE DROP BISCUITS

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
• In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
• 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 same baking sheet, leaving about 2 inches between them.
• Brush tops with buttermilk and sprinkle with thyme 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.

FETA-AND-DILL DROP BISCUITS

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.

DROP BISCUITS

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
• Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
• Mash butter with dill, capers, lemon zest and juice.
• Puree butter with mango chutney and curry powder.
• Puree butter with maple syrup and adobo sauce.

BUTTERMILK-THYME DROP BISCUITS

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
• Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
• Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
• Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

FETA-AND-DILL-STUFFED ARTICHOKES

Steps:

• Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2-inch pieces (you should have 4 cups). Spread in a single layer on a rimmed baking sheet; dry in oven, 10 to 15 minutes. Let cool.
• Stand artichokes in a saucepan just large enough to hold them. Add water until 3/4 inch up sides of pan; bring to a boil. Reduce to a simmer, cover, and steam until artichokes are tender, 30 to 35 minutes. (Add more water as needed.) Transfer to a plate; let cool, then slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
• Preheat oven to 375 degrees. In a bowl, combine bread, oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Divide stuffing among artichokes, mounding tops; drizzle with oil. Place in an oiled baking dish; bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, top with dill sprigs, and serve.

DILL, FETA AND GARLIC CREAM CHEESE SPREAD

Steps:

• In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

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 DROP BISCUITS

Steps:

• Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
• In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
• Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
• Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.