Dilled Biscuit Ring Recipes

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DILL BISCUITS



Dill Biscuits image

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

1/4 cup butter, melted
1 tablespoon finely chopped onion
1 teaspoon dill weed
1 tube (10 ounces) refrigerated buttermilk 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.

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.

SALMON DILL BISCUITS



Salmon Dill Biscuits image

These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 12

Number Of Ingredients 12

12 Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 eggs
¼ cup butter, melted
2 tablespoons snipped fresh dill plus additional for serving
4 ounces smoked salmon (lox-style), divided
½ cup whipped cream cheese, softened

Steps:

  • Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  • Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
  • Spoon batter into prepared muffin cups, filling each three-fourths full.
  • Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
  • Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 18.5 g, Cholesterol 51.1 mg, Fat 7.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 376.9 mg, Sugar 2.5 g

DILLED BISCUIT RING



Dilled Biscuit Ring image

In Windbur, Pennsylvania, Lisa Bender relies on refrigerated buttermilk biscuits to streamline this savory pull-apart loaf. Flavored with dill ,Parmesan cheese and garlic powder, it makes an ideal addition to most meals.

Provided by Allrecipes Member

Time 45m

Yield 10

Number Of Ingredients 5

2 (12 ounce) packages refrigerated buttermilk biscuits
¼ cup butter or margarine, melted
¼ cup grated Parmesan cheese
1 teaspoon dill weed
¼ teaspoon garlic powder

Steps:

  • Separate each tube of biscuits into 10 biscuits. Cut each biscuit in half; set aside. In a small bowl, combine the remaining ingredients; drizzle half into a greased 10-in. fluted tube pan. Place half of the biscuits in pan; drizzle with the remaining butter mixture. Top with remaining biscuits.
  • Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve warm.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 29.3 g, Cholesterol 14.6 mg, Fat 14.3 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 5.6 g, Sodium 734.8 mg, Sugar 5 g

CHEDDAR DILL BISCUITS



Cheddar Dill Biscuits image

Categories     Cheese     Herb     Breakfast     Brunch     Bake     Quick & Easy     Cheddar     Dill     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 12 biscuits

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
2 oz coarsely grated extra-sharp Cheddar (3/4 cup)
1 1/2 tablespoons chopped fresh dill
3/4 cup whole-milk plain yogurt
1/3 cup whole milk

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.

DILLED BUTTERMILK BISCUITS



Dilled Buttermilk Biscuits image

Categories     Bread     Milk/Cream     Dairy     Egg     Herb     Brunch     Side     Bake     Thanksgiving     Vegetarian     Spring     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield makes 6

Number Of Ingredients 9

2/3 cup chilled buttermilk
1 large egg
3 tablespoons minced fresh dill
2 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup solid vegetable shortening, chilled, cut into small pieces
7 tablespoons unsalted butter, chilled, cut into small pieces

Steps:

  • Preheat oven to 400°F. Whisk buttermilk, egg and dill in small bowl to blend. Whisk flour and next 3 ingredients in large bowl to blend. Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal. Add buttermilk mixture and stir just until moist dough forms.
  • Using floured hands, gently knead dough on well-floured work surface until dough just holds together. Pat out dough to 9x6-inch rectangle (about 3/4 inch thick). Cut dough into six 3-inch squares. Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • Bake biscuits until puffed and golden brown, about 12 minutes.

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