FLAKY DILL BISCUITS
The dill weed in these lovely golden biscuits really comes through. My friends like them because they're fluffy, tender and delicious. I like them because they don't take as much time to make as yeast rolls. -Audrey Lockau, Kitchener, Ontario
Provided by Taste of Home
Time 25m
Yield 9 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 455mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SOUR CREAM BISCUITS
These biscuits are light and fluffy. Delicious!
Provided by Debbie Rowe
Categories Bread Quick Bread Recipes Biscuits
Time 22m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
- With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 16.8 g, Cholesterol 6.3 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 279.3 mg, Sugar 0.1 g
SOUR CREAM-DILL BREAD
Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 1
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
- Stir together all ingredients just until moistenend. Pour into pan.
- Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 145, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 390 mg
SOUR CREAM DILL BREAD
Make and share this Sour Cream Dill Bread recipe from Food.com.
Provided by Divinemom5
Categories Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water.
- In large mixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1 cup flour.
- Stir in yeast mixture.
- Beat for 1 minute on medium,scraping sides of bowl often.
- Stir in remaining flour,cheese and enough rye flour to make stiff dough.
- Turn onto lightly floured surface and knead til smooth and elastic,about 5 minutes.
- Place in buttered bowl,turn to butter top.
- Cover and let rise in warm place until doubled (about 1 and 1/2 hours) Punch dough down.
- Shape in ball.
- Place in buttered 8 inch round cake pan.
- Brush with melted butter.
- Cover and let rise,til doubled (about 1 hour) Beat egg white and water and brush over top of bread.
- Bake at 375 degrees,35 to 40 minutes or until loaf sounds hollow when tapped.
- Remove from pan and allow to cool on wire rack.
DILL AND SOUR CREAM BREAD (BISCUIT MIX)
Make and share this Dill and Sour Cream Bread (Biscuit Mix) recipe from Food.com.
Provided by BakinBaby
Categories Quick Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
- Bake at 350 for 45-50 minute until golden.
- Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
- Store tightly wrapped, stores well in fridge for up to 10 days.
Nutrition Facts : Calories 2679.8, Fat 140.6, SaturatedFat 64, Cholesterol 427.4, Sodium 5016.3, Carbohydrate 270.1, Fiber 8.2, Sugar 62.4, Protein 81
DILL BISCUITS
These biscuits are quick way prepare and easy on your pocketbook.-Marcille Meyer, Battle Creek, Nebraska
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 182 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 481mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SOUR CREAM, CUCUMBER AND DILL DIP
This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!
Provided by sylvaere
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.8 g, Cholesterol 16.7 mg, Fat 8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 215.8 mg, Sugar 0.5 g
SOUR-CREAM-AND-DILL SAUCE
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.
CHEDDAR DILL BISCUITS
Categories Cheese Herb Breakfast Brunch Bake Quick & Easy Cheddar Dill Gourmet Sugar Conscious Kidney Friendly
Yield Makes 12 biscuits
Number Of Ingredients 10
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.
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