Herb And Onion Wheat Biscuits Food

ONION HERB BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.

WHOLE-WHEAT CHEESE BISCUITS

Steps:

• Whisk 1 cup whole-wheat flour, 2/3 cup all-purpose flour, 1 tablespoon each chopped parsley and chives, 2 teaspoons baking powder and 3/4 teaspoon kosher salt in a large bowl. Cut in 6 tablespoons diced cold butter, then half of a 5.2-ounce package garlic-and-herb cheese until pea-size pieces form. Stir in 2/3 cup half-and-half with a fork. Pat into a 4-by-8-inch rectangle; cut into 8 squares. Bake at 450 degrees F until lightly browned, 15 to 17 minutes.

WHEAT GERM BISCUITS

Steps:

• Combine flour, wheat germ, baking powder and salt in a medium bowl.
• Cut in shortening with a pasty blender until mixture resembles coarse meal.
• Add milk.
• Stir until dry ingredients are moistened.
• Turn dough out onto a well floured surface and knead 5 to 6 times.
• Roll dough to 1/2 inch thickness.
• Cut with a 2 inch biscuit cutter.
• Place biscuits onto a lightly greased baking sheet.
• Bake at 450* for 10 to 12 minutes or until biscuits are lightly browned.

HERB AND ONION WHEAT BISCUITS

Steps:

• 1. Preheat oven to 425°. 2. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool. 3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden. Yield: 10 servings (serving size: 1 biscuit) NUTRITION PER SERVING CALORIES 119(31% from fat) FAT 4.1g (sat 2.4g,mono 1.2g,poly 0.3g) PROTEIN 3.1g CHOLESTEROL 11mg CALCIUM 73mg SODIUM 227mg FIBER 1.3g IRON 1.1mg CARBOHYDRATE 17.9g

ONION AND HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add buttermilk and process until smooth. Cool.
• Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through herbs) in a food processor with a metal blade; pulse until the mixture resembles coarse meal. Add onion mixture; stir just until moist.
• Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter.
• Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.

WHEAT-FREE HERB AND ONION BREAD

Steps:

• Place the leek, green onions, dill and rosemary in a blender or food processor and mince.
• Heat the milk and dissolve in it the turbinado and salt, and melt in it the butter.
• In a large bowl, dissolve the yeast in the warm water.
• Once the milk has cooled, add the milk, flour, and leak/onion/herb mixture, and stir well with a large wooden spoon.
• When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.
• Punch down and beat vigorously for a few minutes, then turn into a greased bread pan.
• Let stand in a warm place for about 10 minutes before placing in a pre-heated 350-degree oven.
• Bake about 45 minutes.

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.