Dill-Pepper Buttermilk Biscuits Recipe

Dill-Pepper Buttermilk Biscuits Recipe

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45 juta s/d 2.5 milyar listing 2017
Dill-Pepper Buttermilk Biscuits Recipe Dill-Pepper Buttermilk Biscuits Recipe Dill-Pepper Buttermilk Biscuits Recipe The savory combination of dill and black pepper gives these biscuits a sophisticated flavor that makes them a perfect accompaniment to salads, soups, or stews. Prep : 20 minutes Bake : 12 minutes 2 cups all-purpose flour 21/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 cup vegetable shortening 3/4 cup buttermilk 3 tablespoons chopped fresh dill Preheat oven to 450°F. In large bowl, combine flour, baking powder, baking soda, pepper, and salt. With pastry blender or two knives used scissor-fashion, cut in vegetable shortening until mixture resembles coarse crumbs. In cup, combine buttermilk and dill; stir into flour mixture just until mixture forms soft dough that leaves side of bowl. Turn dough onto lightly floured surface; knead 6 to 8 times or just until smooth. With floured rolling pin, roll dough 1/4 inch thick. With floured 2-inch biscuit cutter, cut out rounds without twisting cutter. Arrange biscuits on un-greased cookie sheet, 1 inch apart. Press trimmings together; reroll and cut out additional biscuits. Bake 12 to 14 minutes or until golden. Serve warm. Makes 18 biscuits. Each biscuit : About 80 calories, 2g protein, 11g carbohydrate, 3g total fat (1g saturated), 0g fiber, 0mg cholesterol, 135mg sodium.
Dill-Pepper Buttermilk Biscuits Recipe

Dill-Pepper Buttermilk Biscuits Recipe

The savory combination of dill and black pepper gives these biscuits a sophisticated flavor that makes them a perfect accompaniment to salads, soups, or stews. Prep : 20 minutes Bake : 12 minutes
  • 2 cups all-purpose flour
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/teaspoon salt
  • 1/cup vegetable shortening
  • 3/cup buttermilk
  • 3 tablespoons chopped fresh dill
  1. Preheat oven to 450°F. In large bowl, combine flour, baking powder, baking soda, pepper, and salt. With pastry blender or two knives used scissor-fashion, cut in vegetable shortening until mixture resembles coarse crumbs. In cup, combine buttermilk and dill; stir into flour mixture just until mixture forms soft dough that leaves side of bowl.
  2. Turn dough onto lightly floured surface; knead 6 to 8 times or just until smooth. With floured rolling pin, roll dough 1/4 inch thick.
  3. With floured 2-inch biscuit cutter, cut out rounds without twisting cutter. Arrange biscuits on un-greased cookie sheet, 1 inch apart.
  4. Press trimmings together; reroll and cut out additional biscuits. Bake 12 to 14 minutes or until golden. Serve warm. Makes 18 biscuits.
Each biscuit : About 80 calories, 2g protein, 11g carbohydrate, 3g total fat (1g saturated), 0g fiber, 0mg cholesterol, 135mg sodium. bisquick buttermilk biscuits recipe, easy buttermilk biscuits recipe, homemade buttermilk biscuits recipe, kfc buttermilk biscuits recipe, light and fluffy buttermilk biscuits recipe, non buttermilk biscuits recipe, southern buttermilk biscuits recipe, the best homemade buttermilk biscuits recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 15 December 2017

Dill-Pepper Buttermilk Biscuits Recipe

Article Categories : Quick Breads

Dill-Pepper Buttermilk Biscuits Recipe

Dill-Pepper Buttermilk Biscuits Recipe

The savory combination of dill and black pepper gives these biscuits a sophisticated flavor that makes them a perfect accompaniment to salads, soups, or stews.

Prep : 20 minutes
Bake : 12 minutes

  • 2 cups all-purpose flour
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/teaspoon salt
  • 1/cup vegetable shortening
  • 3/cup buttermilk
  • 3 tablespoons chopped fresh dill
  1. Preheat oven to 450°F. In large bowl, combine flour, baking powder, baking soda, pepper, and salt. With pastry blender or two knives used scissor-fashion, cut in vegetable shortening until mixture resembles coarse crumbs. In cup, combine buttermilk and dill; stir into flour mixture just until mixture forms soft dough that leaves side of bowl.
  2. Turn dough onto lightly floured surface; knead 6 to 8 times or just until smooth. With floured rolling pin, roll dough 1/4 inch thick.
  3. With floured 2-inch biscuit cutter, cut out rounds without twisting cutter. Arrange biscuits on un-greased cookie sheet, 1 inch apart.
  4. Press trimmings together; reroll and cut out additional biscuits. Bake 12 to 14 minutes or until golden. Serve warm. Makes 18 biscuits.

Each biscuit : About 80 calories, 2g protein, 11g carbohydrate, 3g total fat (1g saturated), 0g fiber, 0mg cholesterol, 135mg sodium.