Carrot And Herb Dinner Biscuits Recipes

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DEBORAH'S DIVINE DINNER BISCUITS



Deborah's Divine Dinner Biscuits image

When I was pregnant with my second child, I had just moved back to Ireland. I had a terrible craving for those biscuits you get at Red Lobster, but considering my closest one was probably on the coast of Maine, I had no choice but to make my own or suffer! I came up with this recipe, and I think they are divine, as does anyone else who tries them. I think they might even be better than the Red Lobster ones! You can substitute regular onion for the scallions if you prefer.

Provided by GrumpyIrishLady

Categories     Scones

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 11

2 cups self-raising flour
1 cup milk
6 tablespoons ice-cold butter
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup sliced green onion (green and white parts)
1 cup grated cheddar cheese
3 tablespoons butter, to brush
1/2 teaspoon garlic powder

Steps:

  • Mix flour, baking powder and spices in large bowl.
  • Cut the butter into the flour mixture using a pastry cutter or two knives.
  • When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix.
  • Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet. Make as big or small as you would like. You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance.
  • Melt remaining butter and mix in additional garlic powder. Brush tops of biscuits. If there is any left, take out halfway through baking and brush again.
  • Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty.
  • Serve warm as is, or with more butter!

Nutrition Facts : Calories 246.1, Fat 15.3, SaturatedFat 9.6, Cholesterol 42.8, Sodium 699.8, Carbohydrate 21.1, Fiber 0.9, Sugar 0.4, Protein 6.4

CARROT AND HERB DINNER BISCUITS



Carrot and Herb Dinner Biscuits image

Serve these delicious biscuits warm from the oven. The herb and vegetable flavor is a delightful change of pace!

Provided by Sharon123

Categories     Breads

Time 19m

Yield 12 biscuits

Number Of Ingredients 11

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/2 teaspoon salt
3/4 cup margarine or 3/4 cup butter
1/2 cup shredded carrot
1/3 cup milk
1 egg

Steps:

  • Heat oven to 400*.
  • In medium bowl, combine flour, cornmeal, sugar, baking powder, basil, parsley flakes and salt; blend well.
  • Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
  • Stir in carrots.
  • Add milk and egg, stirring just until moistened.
  • To form each biscuit, drop 1/4 cup of dough onto ungreased cookie sheet.
  • Bake at 400* for 12 to 14 minutes or until light golden brown.
  • Serve warm.
  • Yield: 12 biscuits.

EASY DINNER BISCUITS



Easy Dinner Biscuits image

This is a recipe that I've adapted from other biscuit recipes and find it quick easy and not too heavy. Great with all kinds of dinners.

Provided by Allfromom

Categories     Breads

Time 22m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups unsifted flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
1/3 cup sharp cheddar cheese (or to taste)
2 finely sliced green onions

Steps:

  • Preheat oven to 425°F
  • Sift into mixing bowl flour, salt, sugar and baking powder.
  • Add shortening and cut in with butter knives and then hands.
  • Make a nest in the flour mix and add milk mix/knead until thoroughly mixed.
  • Add milk, if needed, to form, and mix.
  • Turn onto lightly floured board, and knead gently 6 to 8 times.
  • Role dough to two inch diameter.
  • Cut into biscuits.
  • Place on baking sheet and brown in oven 10-12 minutes.

Nutrition Facts : Calories 131.2, Fat 7.4, SaturatedFat 2.6, Cholesterol 5.2, Sodium 311.4, Carbohydrate 13.4, Fiber 0.5, Sugar 0.5, Protein 2.9

EASY HERB BISCUITS



Easy Herb Biscuits image

Easy to make using packaged dough, it tastes homemade when prepared with the herbed butter. Can be doubled for larger groups.

Provided by CaliforniaJan

Categories     Breads

Time 22m

Yield 8 serving(s)

Number Of Ingredients 5

1 (12 ounce) package refrigerated buttermilk biscuit dough
1/2 cup melted butter
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried dill weed
1/4 teaspoon dried onion flakes

Steps:

  • In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
  • Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
  • Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

CHEESY HERB BISCUITS



Cheesy Herb Biscuits image

How would I describe these...hmmm...those biscuits from "that" fish place with a little BAM! :) Hmm...I hadn't thought to put any of Emeril's Essence in, but we could try that, too!

Provided by PalatablePastime

Categories     Breads

Time 24m

Yield 10 biscuits

Number Of Ingredients 8

2 cups biscuit and baking mix (I prefer Bisquick)
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried leaf marjoram
1 teaspoon parsley flakes
1/4 cup butter or 1/4 cup margarine, melted
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
  • Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
  • Melt butter; infuse with 1/4 tsp.
  • garlic powder.
  • Brush biscuits with garlic butter after they come out of oven; serve hot.

Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 5.5, Cholesterol 20.9, Sodium 386.1, Carbohydrate 19.2, Fiber 2.5, Sugar 3.1, Protein 4.6

NO YEAST DINNER BISCUITS



No Yeast Dinner Biscuits image

Make and share this No Yeast Dinner Biscuits recipe from Food.com.

Provided by dEbBiE_oTaVa

Categories     Quick Breads

Time 25m

Yield 6 Biscuits, 3 serving(s)

Number Of Ingredients 5

1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons mayonnaise
1/2 cup milk

Steps:

  • Preheat over to 350 degrees FMix all ingredients in a bowl.
  • Spoon equal amounts into cupcake tin.
  • Bake for 15-20 minutes, until tops become golden.

Nutrition Facts : Calories 178.5, Fat 1.9, SaturatedFat 1, Cholesterol 5.7, Sodium 917, Carbohydrate 34.1, Fiber 1.1, Sugar 0.1, Protein 5.6

SAVORY CHEESE AND HERB BISCUITS



Savory Cheese and Herb Biscuits image

Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!

Provided by The_Swedish_Chef

Categories     Breads

Time 44m

Yield 18 2.5 inch biscuits

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 tablespoon fresh ground black pepper (MUST be freshly ground or forget it!)
1 dash cayenne pepper (no more than 1/8 teaspoon! )
8 tablespoons butter (Soft, cut into 1 tablespoon amounts to easily work into the dough)
1 cup buttermilk (Do NOT use "soured milk"! It will NOT turn out the same!!!!! I have access to Gourmet Buttermilk but)
1 cup extra-sharp cheddar cheese (cut into tiny cubes the size of garden peas. The recipe sifter does not recognize this brand, but th)
1/2 cup chives, snipped into tiny pieces (I ended up wanting to use the entire plastic package of chives, which equalled about 3/4 cup lightly)
2 tablespoons heavy cream (Half and Half, Whipping Cream(for spreading on top of the biscuits before they go into the oven)

Steps:

  • Notes on how to make STELLAR biscuits:.
  • 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
  • 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
  • 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
  • 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
  • 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
  • Directions:.
  • Preheat oven to 450-degrees F.
  • In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
  • Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
  • Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
  • Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
  • Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
  • Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
  • Brush tops of biscuits lightly with cream.
  • Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
  • VARIATIONS ON BISCUITS:.
  • 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
  • 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
  • 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
  • 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
  • 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
  • 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!

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