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Dill and Parmesan Biscuits
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Vintage Recipe
Dill and Parmesan Biscuits
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Dill and Parmesan Biscuits are light and fluffy, yet full of savory dill and Parmesan cheese. A perfect accompaniment to a roast beef dinner or alongside a steaming bowl of soup. These can be made ahead of time and reheated before serving.

Prep time
0:30
Bake/Cook time
0:12 to 0:15
Yield
18 biscuits
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Dill and Parmesan Biscuits
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
0:12 to 0:15
Yield :
18 biscuits

INGREDIENTS

  • 1 package active dry yeast
  • 2 tablespoons lukewarm water
  • 5 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold, cut into small pieces
  • 1/2 cup heavy cream
  • 2 cups buttermilk
  • 1/4 cup melted unsalted butter
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried or fresh dill

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Dissolve yeast into water. Set aside.
  3. Sift flour, baking soda, baking powder, sugar, and salt into a large bowl.
  4. Cut butter into flour with a pastry blender until mixture resembles coarse crumbs.
  5. Stir in cream, buttermilk, and yeast mixture. Stir until moistened, and turn out onto a floured board. Knead until smooth.
  6. Roll dough out 1/2-inch thick and cut with a biscuit cutter that has been dipped in flour.
  7. Place biscuits in an ungreased shallow baking pan and bake for 12 to 15 minutes, or until golden brown. When ready to serve, brush biscuits with melted butter and sprinkle parmesan and dill over tops.
  8. To reheat: Cover baking pan gently with aluminum foil and reheat at 300°F for 10 to 12 minutes.

DIXIE CRYSTALS INSIGHT

This recipe first appeared in the Homemade Good News Vol.X- Entertaining Issue No.6.

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