Herbed Biscuits Quick And Easy Recipes

HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
• Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

EASY 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.

HERBED BISCUITS (QUICK AND EASY)

Steps:

• Pour the melted butter into an 8-inch round cakepan. Sprinkle onion, garlic, basil or dillweed, and poppy seeds evenly over the butter. Set aside.
• Place the Parmesan cheese in a large heavy duty, zip-lock plastic bag. Cut each biscuit into 4 pices; add the biscuit pieces to the bag and shake them to coat.
• Arrange the coated biscuit pieces in the prepared pan; I like to turn mine over a bit so all sides have a little bit of the seasoning. Sprinkle with any remaining Parmesan cheese from the zip-lock bag.
• Bake at 400 degrees for 14 to 16 minutes or until golden brown.

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

HERBED BISCUITS

Steps:

• Preheat oven to 400°F
• In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
• Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 21/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
• Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.
• To Freeze.
• After completing step 2, place biscuits on a plate; freeze 2 hours or until firm. Transfer to re-sealable plastic bags; freeze up to 1 month. To bake from frozen: Preheat oven to 400°. Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.

EASY HERB BISCUITS

Steps:

• Preheat oven to 400*F. Spray nonstick a nonstick 12-cup muffin pan with vegetable oil.
• Whisk sage and thyme into the flour.
• Using a large dinner fork, stir in the mayonnaise and milk (or buttermilk) until combined. Do not overmix.
• Divide batter evenly into muffin cups.
• Bake in preheated oven for 12 to 15 minutes until golden.
• My Note: Do not mix up the biscuits too far in advance in order to retain retain the action of the leavening powder. This recipe is particularly good with poultry and pork. Feel free to vary the herbs to your tastes. The batter is also great as a topping for pot pies in place of a rolled crust.
• This was amazing from beginning to eating. I had guests for dinner the first time I tried it. I doubled the batch, opted for butter milk, and used fresh herbs from my wifes garden. I served the biscuits with home made spaghetti instead of the normal garlic or french bread. I went really well. One of my guests does not cook. After watching me make it, she remarked "Even I could make that." At the end of the evening, she asked to take the left over biscuits home, and asked for the recipie. She attends a church that has monthly potluck lunches. She says now she can bring something to the potluck that does not come pre made from the store.
• In my oven, I had to cook them for 17 minutes to get a nice brown. I would not hesitate to serve this to guest, or even enter it into competition ( county fair, etc.) and have the confidence they would do very well.I am looking forward to using them with my all time favorite, good ol biscuits and gravy.