Dipping Biscuits Recipes
DIPPING BISCUITS
Flavored with traditional stuffing herbs, these are great for mopping up gravy. They also make a tasty snack sandwich with leftover turkey.
Provided by Susan Reid
Yield Makes about 16
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 1 cup buttermilk and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
- Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
- Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
- A LITTLE AHEAD: Can be made 8 hours ahead. Cool biscuits completely, then wrap in foil and store at room temperature. Rewarm foil-wrapped biscuits in 350°F oven about 10 minutes, if desired, or serve at room temperature.
- FURTHER AHEAD: Dry ingredients (the first 8) can be blended up to 2 days ahead. Cover bowl with plastic wrap and let stand at room temperature.
- *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.
BUTTER-DIPPED BISCUIT SQUARES
These are the easiest and best biscuits I've ever made. They're light and buttery and go well with virtually any meal.
Provided by Taste of Home
Time 20m
Yield 15 biscuits.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the self-rising flour, sugar and milk. Turn onto a floured surface; sprinkle with flour. Pat dough to 1/2-in. thickness. Cut into 3x2-in. pieces. , Pour half of butter into an ungreased 13x9-in. baking pan. Transfer biscuits to baking pan; brush remaining butter over tops of biscuits. Bake, uncovered, at 450° for 10 minutes or until golden brown.
Nutrition Facts : Calories 123 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 262mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER-DIPPED BISCUITS
You need only 6 ingredients to make these buttery breadstick biscuits!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Heat butter in square pan, 9x9x2 inches, in oven until melted.
- Mix flour, sugar, baking powder and salt in medium bowl. Add milk; stir with fork about 30 strokes or just until soft dough forms.
- Turn dough onto well-floured surface. Roll dough around to coat with flour. Knead lightly about 10 times. Roll or pat into 8-inch square.
- Cut dough into 9 strips with floured knife. Dip each strip into melted butter, coating both sides. Arrange strips close together in pan.
- Bake 15 to 20 minutes or until golden brown. Serve hot.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 210 mg
DIPPING BISCUITS
Steps:
- Preheat oven to 400 degrees. Mix butter and mashed potato. Sift in flour add salt and mix by hand. Knead, wrap and chill for 30 minutes. Roll out dough to 1/3-inch thick. Cut into 3-inch strips, brush with egg, top with fennel and bake on a greased sheet pan for 10 to 12 minutes. Sprinkle with salt and pepper.
BUTTER DIP BUTTERMILK BISCUITS
Make and share this Butter Dip Buttermilk Biscuits recipe from Food.com.
Provided by Mel3429
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- If you do not have buttermilk, you can create a buttermilk substitute with 1 3/4C whole milk and 2Tbsp vinegar. Just pour vinegar into the milk and let sit while you mix the other ingredients. Milk will be slightly chunky. Dump everything in the mix.
- Preheat oven to 450deg.
- Place butter in 8X8 baking dish and put in oven to melt (or butter can be melted in the microwave and poured into baking dish). Remove when butter is melted.
- In medium mixing bowl thougherally combine dry ingredients.
- Add Buttermilk (or buttermilk substitute).
- Mix gently until ingredients are loosely mixed. Lumps are ok. It will look a hot mess, that's fine!
- Pour mix into 8X8 pan, spread to edges of pan. Do not mix with butter, allow the butter to run over the top of the mix. Again, Its fine that it looks like a mess!
- Bake 20-25 minutes or until a knife comes clean out of the biscuits. Cool slightly, cut into squares and serve as desired.
Nutrition Facts : Calories 271.9, Fat 12.4, SaturatedFat 7.6, Cholesterol 32.6, Sodium 857.9, Carbohydrate 34.5, Fiber 1.1, Sugar 5, Protein 5.8
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- Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
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