Caraway 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.

SMOKED HAM WITH SWEET COUNTRY MUSTARD SAUCE



Smoked Ham with Sweet Country Mustard Sauce image

On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.

Categories     Sauce     Mustard     Brunch     No-Cook     Christmas     Easter     Thanksgiving     Buffet     Vinegar     Ham     Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 5

1/4 cup (packed) golden brown sugar
1 tablespoon apple cider vinegar
1/2 cup Dijon mustard
1/4 cup coarse-grained Dijon mustard
1 large spiral-cut smoked ham (about 8 pounds)

Steps:

  • Whisk sugar and vinegar in medium bowl until sugar dissolves. Whisk in mustards. Season sauce to taste with salt and pepper. Cover and refrigerate sauce 1 day. (Can be prepared 3 days ahead. Keep refrigerated.) Serve ham with sauce.

CARAWAY-DILL BISCUITS



Caraway-Dill Biscuits image

Yield Makes about 48 biscuits

Number Of Ingredients 5

4 cups self-rising flour
1 tablespoon caraway seeds
1 1/2 cups whole milk
1 cup extra-virgin olive oil
1/4 cup chopped fresh dill

Steps:

  • Preheat oven to 425°F. Mix flour and caraway seeds in large bowl. Make well in center of flour. Add milk, 3/4 cup plus 2 tablespoons oil and dill. Stir just until dry ingredients are evenly moistened. Gather dough into ball. Roll out dough on lightly floured surface to 3/4-inch thickness. Using 1 3/4-inch round cutter, cut out biscuits. Gather scraps and gently reroll dough on lightly floured surface. Cut out more biscuits. Arrange on 2 large baking sheets. Brush biscuit tops with remaining 2 tablespoons oil.
  • Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes. (Can be prepared 6 hours ahead. Cool completely, then wrap airtight in plastic.) Serve warm or at room temperature.

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