Flaky Dill Biscuits Recipes

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FLAKY DILL BISCUITS



Flaky Dill Biscuits image

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

2 cups all-purpose flour
3 teaspoons baking powder
2 to 3 teaspoons dill weed
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cold butter
2 eggs, lightly beaten
1/2 cup plus 1 tablespoon half-and-half cream, divided

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.

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.

CHEDDAR DILL BISCUITS



Cheddar Dill Biscuits image

Provided by Paul Grimes

Categories     Bread     Milk/Cream     Bake     Quick & Easy     Cheddar     Dill     Butter     Gourmet

Yield Makes 8 biscuits

Number Of Ingredients 9

1 1/2 cups plus 2 tablespoon all-purpose flour
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons chopped dill
1 cup coarsely grated sharp Cheddar
1/2 cup whole milk
1/4 cup heavy cream

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Whisk together flour, baking powder, paprika, and salt in a large bowl. Add butter and blend with your fingertips until mixture resembles coarse meal with some pea-size butter lumps. Add remaining ingredients and stir just until a dough forms.
  • With floured hands, divide dough into 8 portions and gently form into 2-inch-high biscuits. Arrange 2 inches apart on an ungreased baking sheet.
  • Bake until bottoms are golden and biscuits are cooked through, about 30 minutes. Transfer to a rack and cool completely.

FLAKY FOLDED BISCUITS



Flaky Folded Biscuits image

These biscuits rely on frozen grated butter to create an extra light and crispy texture. The dough can be gently kneaded together, rolled and cut into biscuits using a biscuit cutter or knife before baking, but this method of folding and rolling produces more flaky layers. The final step of rolling the dough like a jellyroll, flattening it, and cutting it into triangles results in triangular biscuits that gently fan apart in layers that are perfect for catching extra butter and jam, or for pulling apart with your fingertips. If the dough or butter feels like it is getting warm or greasy at any point, transfer the dough to a rimmed baking sheet and place in the freezer for five minutes before proceeding.

Provided by J. Kenji López-Alt

Categories     brunch, dinner, lunch, pastries, quick breads, appetizer

Time 45m

Yield 8 biscuits

Number Of Ingredients 7

1/2 cup/120 milliliters cold whole milk
1/3 cup/85 grams whole milk Greek-style yogurt (preferably 5% milk fat)
2 level cups/285 grams all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup/225 grams unsalted butter, frozen (2 sticks; you will not use all of it)

Steps:

  • Adjust an oven rack to the center position and heat oven to 425 degrees. In a small bowl, whisk together milk and yogurt; place in refrigerator until ready to use.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  • Place a large plate or small rimmed baking sheet on top of a kitchen scale and zero the scale. Remove the butter from the freezer and unwrap it. Using a flat, open hand, position the butter lengthwise against the large holes of a box grater. Grate as much butter as you can without grating your fingers or hand until you have a total of 5 ounces/140 grams grated frozen butter.
  • Immediately transfer the grated butter to the large bowl with the flour mixture and toss gently with your fingertips until the butter is thoroughly coated in the flour mixture and no clumps of butter remain.
  • Add the refrigerated milk-yogurt mixture to the large bowl and fold the mixture until it forms a very rough, shaggy ball. Dump the mixture out onto a generously floured countertop and, dusting with more flour as needed to prevent sticking, knead four to five times until dough just holds together. Flatten into a rough 4-inch square with your hands.
  • Using a rolling pin, roll the mixture out into a rough 12-inch square, flouring generously as needed to prevent the dough from sticking to the counter or the rolling pin. Using a bench scraper, fold the sides of the square across the center in thirds like a business letter. Flatten gently with your hand, then fold the top and bottom thirds into the center to form a rough 4-inch square. Flatten the square out with your hands.
  • Roll the square out into a 12-inch square again. Starting at the bottom edge, roll the dough up like a jelly roll into a tight log. Lay the log seam-side down, then press into a rough 3-by-12-inch rectangle. Cut the rectangle crosswise into four 3-by-3-inch squares, then cut each square across the diagonal to form 2 triangles (for a total of 8 triangles). Transfer the triangles to a parchment-lined baking sheet, spacing them out evenly.
  • Melt 3 tablespoons of the remaining butter and brush it over the tops of the biscuits. Bake until golden brown and puffed, 16 to 20 minutes. Remove biscuits from oven and brush the tops with a little more melted butter. Allow to cool slightly, then serve.

FLAKY DILL BISCUITS



Flaky Dill Biscuits image

The dill weed in these lovely golden biscuits really comes through. They're fluffy, tender and delicious.

Provided by Allrecipes Member

Yield 9

Number Of Ingredients 8

2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons dill weed
¾ teaspoon salt
¼ teaspoon pepper
½ cup cold butter or margarine
2 large eggs eggs, lightly beaten
9 tablespoons half-and-half cream, divided

Steps:

  • In a 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 onto an ungreased baking sheet. Brush tops with remaining cream.
  • Bake at 450 degrees for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 22.4 g, Cholesterol 74 mg, Fat 13.3 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 377.4 mg, Sugar 0.2 g

FLAKY DILL BISCUITS



Flaky Dill Biscuits image

The dill weed in these lovely golden biscuits really comes through. They're fluffy, tender and delicious.

Provided by Allrecipes Member

Yield 9

Number Of Ingredients 8

2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons dill weed
¾ teaspoon salt
¼ teaspoon pepper
½ cup cold butter or margarine
2 large eggs eggs, lightly beaten
9 tablespoons half-and-half cream, divided

Steps:

  • In a 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 onto an ungreased baking sheet. Brush tops with remaining cream.
  • Bake at 450 degrees for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 22.4 g, Cholesterol 74 mg, Fat 13.3 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 377.4 mg, Sugar 0.2 g

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

I'm gonna come out and say it because you're gonna think it: these taste like Popeye's biscuits. (At least the back-in-the-day Popeye's.) Why, thank you. They do. These are what biscuits should be. They're flaky, with layers so fine they melt in your mouth. There's just enough flour and leavening to rise them up, so the fat doesn't weigh them down into greasy pucks. And there's plenty of buttermilk to keep them moist. That makes the dough sticky, so work fast and handle the dough as lightly as possible. Featherlight biscuits will be your reward.

Provided by Carla Hall

Categories     side-dish

Time 50m

Yield Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits

Number Of Ingredients 9

8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole fat, cold, cultured buttermilk
2 tablespoons vegetable shortening
Nonstick cooking spray

Steps:

  • Brush softened butter on a sheet pan.
  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
  • In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
  • Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
  • Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
  • Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
  • With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
  • Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

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