Herb Biscuits On Beef Recipes

HERBED PAN BISCUITS

Steps:

• Heat oven to 425°F. Spray 8-inch round cake pan with cooking spray.
• In medium bowl, stir Bisquick mix, sour cream, carbonated beverage, parsley, basil and pepper with fork until soft dough forms.
• With floured hands, divide dough into 20 equal portions. Shape each into a ball. Place in pan with sides touching. Brush evenly with half of the melted butter.
• Bake 15 minutes or until golden brown. Brush evenly with remaining melted butter. Serve immediately.

HERB BUTTER BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
• In a medium saucepan over medium heat, melt butter and mix with Dijon-style mustard, rosemary, basil and hot pepper sauce.
• Dip biscuit dough piece by piece into the butter mixture, and arrange pieces on the prepared baking sheet.
• Bake in the preheated oven 15 to 20 minutes, or until golden brown.

PARMESAN HERB BISCUITS

Steps:

• Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
• On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
• With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
• Bake 8 to 10 minutes or until light golden brown. Serve warm.

EASY HERB BUTTERMILK DROP BISCUITS

Steps:

• In a large bowl, combine all the dry ingredients, herbs and pepper. Stir until combinedAdd the salt and buttermilk.Mix on low speed (or stir) until the wet ingredients are combined with the dry.
• To top on a pot pie or stew: Drop spoonfuls of the biscuit mix on top and bake for 20 minutes or until the biscuits are golden brown.
• If serving the biscuits on their own: grease a cookie sheet and drop onto cookie sheet. Bake at 350 for 10-12 minutes.
• Thanksgiving Dinner - part two: leftover turkey with carrots, peas, onions and mushrooms in a sauce made with leftover gravy, broth and a splash of white wine.

COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)

Steps:

• Preheat the oven to moderate (180°C/350°F).
• Toss the meat in the flour.
• heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
• Drain and remove to a large bowl.
• Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
• Combine onion and meat in bowl.
• Add the remaining casserole ingredients and stir well.
• Transfer to an ovenproof dish.
• Cover and bake for 1 hour 30 minutes or until the meat is tender.
• Uncover the dish, turn the oven up to hot (240°C/475°F).
• Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
• Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
• Add the milk and stir until just combined.
• Turn onto a lightly floured surface, knead lightly until smooth.
• Press dough out to a 4cm (1 1/2 inch) thick round.
• Using a pastry cutter, cut into 5 cm (2 inch) rounds.

RUSTIC GARDEN HERB BISCUITS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.

JULIA CHILD'S HERB BISCUITS

Steps:

• Combine all dry ingredients in large bowl.
• Cut in the shortening.
• Add minced herbs.
• Stir in the eggs& buttermilk.
• Turn onto a floured surface& knead mixture briefly.
• Pat or roll out to 1/2" thickness& cut into rounds.
• Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.

HERBED BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• In a food processor, combine flour, baking powder, baking soda, salt and herbs. Pulse 2-3 times to combine. Scatter butter over dry ingredients and pulse 5-6 times or until the mixture looks like coarse meal. Do not overmix. Add the buttermilk and again pulse until it just begins to come together.
• Dump dough onto a lightly floured surface and shape into a large rectangle approximately 3/4-inch thick. Using a 3-inch round cutter, cut out biscuits and place onto a parchment paper-lined baking sheet. Press together scraps of dough and continue cutting out rounds until all the dough is used up. Don't mess with the dough too much, work quickly as you don't want to warm it up too much.
• Bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter.

HERB BISCUITS

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.

CHEDDAR AND HERB BISCUITS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed).
• Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
• While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt.
• Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.