Homemade Dill Biscuits 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!

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:

• 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.

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.

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.

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.

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.

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.

LEMON DILL BISCUITS

Steps:

• Preheat oven to 425°F.
• In medium bowl, mix flour, baking powder, salt, and pepper.
• Using pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal.
• In small bowl, combine milk, dill weed, and lemon zest.
• Add to dry ingredients; stir until just moistened.
• On lightly floured surface, use flour covered rolling pin to roll dough to 1/2-inch thickness.
• Cut with 2-inch biscuit cutter.
• Transfer to ungreased baking sheet.
• Bake 11-13 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.

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.

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.

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.