Lemon Dill Biscuits Food

EASY LEMON BISCUITS

Steps:

• Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a large baking tray with baking paper.
• Cream together the butter and sugar until light and fluffy.
• Beat in the egg, lemon zest (from 2 lemons) and the lemon juice from just 1 of the lemons.
• Stir in the flour and baking powder and mix to form a dough. If the mixture is a little dry add more lemon juice (from the second lemon) and mix and continue to do this until a smooth dough forms. Use your hands to bring the dough together in the bowl.
• Cover the bowl with clingfilm and chill the dough in the fridge for 15 minutes.
• Take tablespoons of the dough and roll into balls. Place on the baking sheet (you should get about 20 cookies). Flatten down slightly with the back of a spoon.
• Bake in the oven for 15 minutes. Take out of the oven and flatten down again with the back of a spoon. These biscuits do not spread and are meant to be thick, round and bitesize.
• Once cool sift over the icing sugar and serve!

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.

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.

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.

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.

LEMON BISCUITS

Steps:

• Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour - you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.

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.

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.

LEMON BISCUITS

Steps:

• In a medium mixing bowl stir together flour, sugar, baking powder,
• lemon peel, baking soda, and salt. Using a pastry blender, cut in
• shortening until mixture resembles coarse crumbs. Make a well in the
• center of dry mixture. In a small mixing bowl combine the buttermilk
• and mayonnaise or Miracle Whip , add to dry mixture all at once.
• Using a fork, stir just until moistened.
• Turn the dough out onto a lightly floured surface. Quickly knead
• dough by folding and pressing gently for 10 to 12 strokes or until the
• dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness.
• Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter
• into flour between cuts.
• Place biscuits 1 inch apart on an unerased baking sheet. Bake in a
• 450 degree F. oven for 10 to 12 minutes or until golden. Remove the
• biscuits from the baking sheet and cool slightly. If desired, drizzle
• Lemon Glaze over the biscuits just before serving. Serve warm. Makes
• 10 to 12 biscuits.
• Lemon Glaze: In a mixing bowl stir together 1 cup sifted powdered
• sugar, 1 tablespoon milk, 1/2 teaspoon finely shredded lemon peel,
• and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time,
• until glaze is smooth and of drizzling consistency.