Herb Butter Biscuits Food

RUSTIC GARDEN HERB BISCUITS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.

HERB BISCUITS

Steps:

• In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
• Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
• Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

HERB BUTTER BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
• In a medium saucepan over medium heat, melt butter and mix with Dijon-style mustard, rosemary, basil and hot pepper sauce.
• Dip biscuit dough piece by piece into the butter mixture, and arrange pieces on the prepared baking sheet.
• Bake in the preheated oven 15 to 20 minutes, or until golden brown.

GARLIC & HERB CHEDDAR "BAE" BISCUITS

Steps:

• Pre-heat oven to 400 degrees.
• Combine all wet ingredients. Keep COLD.
• Combine all dry ingredients. Keep COLD.
• Combine both wet and dry ingredients until dough forms. Dough should be slightly wet and sticky but stiff enough to hold a peak. Pop dough into the freezer for about 5 minutes.
• Remove from freezer, and drop biscuits using 2 spoons onto a silpat or parchment lined baking sheet. This dough will make 8 large or 12 regular sized biscuits.
• Bake until golden brown on middle-rack for 12-15 minutes.
• Brush immediately with warm garlic & herb butter.
• Get your life.

BUTTERMILK-HERB BISCUITS

Steps:

• Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
• On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
• Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

FLAKY BISCUITS WITH HERB BUTTER

Steps:

• In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.

FILET MIGNON WITH GARLIC HERB BUTTER

Steps:

• Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
• Preheat the oven to 400 degrees
• Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
• In a small bowl add butter, herbs, and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.
• Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes. Serve garnish with fresh parsley and pan juices.

CHEDDAR AND HERB BISCUITS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed).
• Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
• While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt.
• Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

HAM TEA BISCUITS WITH BLACKBERRY MUSTARD OR LEMON HERB BUTTER

Steps:

• Bake the tea biscuits according to the directions on the package.
• Brown the ham in a hot skillet 1-2 minutes on each side. Cut into small pieces (about the size of the biscuits).
• Split the biscuits in half and fill with the hot ham.
• Place a small amount of either the Blackberry Mustard or Lemon-Herb Butter on top of the ham and replace the biscuit tops.
• Serve while still warm.
• Blackberry Mustard: Stir together the preserves and mustard. Yields about 2/3 cup.
• Lemon-Herb Butter: Combine all ingredients; mix well. Yields about 1/2 cup.

EASY HERB BISCUITS

Steps:

• In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
• Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
• Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

FLAKY HERB BISCUITS RECIPE

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, salt, sugar, baking powder, and herbs. Whisk until mixed.
• Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas.
• Add milk to bowl and stir just until a dough forms.
• Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet.
• Bake until golden, about 17 minutes. Serve immediately.

HERB BUTTER: 8 RECIPES

Steps:

• Allow the butter to soften.
• Mix the parsley and chives together and then stir them into the softened butter.
• Slowly add the lemon juice, stirring constantly.
• Mix in sea salt and pepper to suit your taste.
• Allow the butter to soften.
• Remove the basil leaves from the stem.
• Pile them one on top of the other and roll into a tube. Envision a cigar.
• Slice in 1/8- 1/4 inch slices all along the roll.
• Allow the pieces to fall apart.
• Stir the basil pieces into the butter.
• Allow the butter to soften.
• Mince the garlic and add it to the butter.
• Combine the herbs to suit your taste.
• Place in the fridge for 2 hours before using, so the flavors can blend.
• Allow the butter to soften.
• Cut the sage into 1/4 inch square pieces.
• Mix the two together.
• Allow the butter to soften.
• Finely chop the parsley, tarragon, and chervil.
• Snip the rosemary leaves.
• Add all of the herbs to the butter and mix well
• This butter will enhance the flavor of vegetables, fish, or French bread.
• Allow the butter to soften.
• Crumble the dried mint into the lemon juice. Stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Crumble the dried herbs into the lemon juice and stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Stir in the horseradish cream and the chopped chives.
• Add salt and pepper to taste.
• Refrigerate butter for several hours before serving.