Dilled Biscuit Ring Recipes

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.

FLAKY DILL BISCUITS

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.

DILLED NOODLES

Steps:

• In a large saucepan, cook noodles according to package directions. Meanwhile, combine the remaining ingredients. Drain noodles; add to cottage cheese mixture and toss gently.

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.

DILLED BISCUIT RING

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.

DILLED BUTTERMILK BISCUITS

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.

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.

SAVORY BISCUIT BUBBLE RING

Steps:

• Heat oven to 350.
• Generously grease 12-cup fluted tube pan.
• In large bowl, combine bacon, parmesan cheese bell pepper and onion; mix well.
• Separate dough into 20 biscuits.
• With scissors, cut each biscuit into quarters; place in bowl with bacon-cheese mixture.
• Toss to mix.
• Arrange mixture in greased pan.
• Drizzle with melted butter.
• Bake at 350 for 28-38 minutes or until golden brown.
• Immediately invert onto serving plate; remove pan. Serve warm.

CARAMEL BISCUIT RING

Steps:

• In a 8 inch round baking dish heat butter in microwave on high until melted.
• Stir in caramel topping and pecans.
• Push mixture away from center of dish and put a small glass ramekin upside down in the center.
• Combine biscuit mix and milk stirring just until blended.
• Drop batter from a teaspoon into 16 mounds on top of caramel mix.
• Combine sugar and cinnamon, sprinkle on top of biscuit batter.
• Cook in microwave on high setting for 2 minutes 25 seconds.
• Turn ½ way and cook an additional 2 minutes 25 seconds; until biscuit is not longer doughy.
• Let sit 5 minutes.
• Turn upside down on a serving plate, remove ramekin.
• Serve warm.