So I'm determined to try this....gonna use a pre shredded cheese mix (3
cheese blend) , whole milk and lemon juice (pretend buttermilk), bisquick,
granulated garlic and of course fresh dill.

following the bisquick standard recipe for biscuts ...except I'm using
pretend buttermilk. I figure a cup of the shredded cheese and 1/2 tsp
granulated garlic. But how much minced fresh dill?

...... 2 Tbsp...or more?

On Sat, 04 Nov 2006 16:51:25 GMT, Mr Libido Incognito >
wrote:

>So I'm determined to try this....gonna use a pre shredded cheese mix (3
>cheese blend) , whole milk and lemon juice (pretend buttermilk), bisquick,
>granulated garlic and of course fresh dill.
>
>following the bisquick standard recipe for biscuts ...except I'm using
>pretend buttermilk. I figure a cup of the shredded cheese and 1/2 tsp
>granulated garlic. But how much minced fresh dill?
>
>..... 2 Tbsp...or more?


I've never considered dill biscuits. Are you serving them with
salmon? What are you planning to do with the rest of your dill?

Here are a couple of recipes for you to compare to
http://www.epicurious.com/recipes/re...s/views/231820
http://bakingsheet.blogspot.com/2006...-biscuits.html
http://fooddownunder.com/cgi-bin/recipe.cgi?r=48830


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See return address to reply by email

wrote on 04 Nov 2006 in rec.food.cooking

> What are you planning to do with the rest of your dill?
>

I was a work on thursday and got the munchies at coffee time...there were
fresh baked dill and cheddar muffins...terrible things way too sweet. Made
me crave a decent dill and cheddar biscut...hence the desire to make the
biscut.

As to my excess dill...it is to be kept in the freezer till the next
weekend...and used in a creamy chicken & wild rice soup. I like paring
dill, sour cream and wild rice in soups. I don't have a recipe for the soup
I just make it.

Oh pshaw, on Sat 04 Nov 2006 02:39:25p, Goomba38 meant to say...

> sf wrote:
>
>> I've never considered dill biscuits. Are you serving them with
>> salmon? What are you planning to do with the rest of your dill?
>
> My mother used to make a lovely delicate dill bread. I've not had any in
> eons

I used to have a recipe for a delicious dill bread that was made with a yeast
"batter" that also contained cottage cheese. It also had a delicate texture.
I wonder if it was similar?

--
Wayne Boatwright
__________________________________________________

A light heart lives long.

sf wrote:

> I've never considered dill biscuits. Are you serving them with
> salmon? What are you planning to do with the rest of your dill?

My mother used to make a lovely delicate dill bread. I've not had any in
eons

Oh pshaw, on Sat 04 Nov 2006 03:46:29p, Damsel in dis Dress meant to
say...

> On 4 Nov 2006 23:38:03 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>I used to have a recipe for a delicious dill bread that was made with a
>>yeast "batter" that also contained cottage cheese. It also had a
>>delicate texture.
>
> Does this look like it? Mom made this all the time. It was
> wonderful.
>
> * Exported from MasterCook *
>
> Cottage Dill Loaf
>
> Recipe By :Carol Peterson
> Serving Size : 9 Preparation Time :0:00
> Categories : Breads-Yeast Family Recipes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 packet active dry yeast(package)
> 1/2 cup warm water -- 105-115 degrees
> 1/2 cup cottage cheese -- drained well
> 1 tablespoon butter
> 1 large egg -- beaten
> 1/3 cup finely chopped onion
> 1 tablespoon granulated sugar
> 1 tablespoon dill seed
> 1/2 tablespoon salt
> 1/4 tablespoon baking soda
> 1/2 cup wheat germ
> 1 3/4 cups all-purpose flour -- unsifted
>
> Soften yeast in warm water.
> Heat cottage cheese and butter until lukewarm.
> Combine cottage cheese mixture, egg, onion, sugar, dill seed, salt,
> and baking soda; mix well. Stir in softened yeast.
> Add wheat germ and up to 2 cups flour gradually to make stiff dough,
> beating well. Cover and let rise in warm place until double in size.
> Stir down. Knead on lightly floured board about 1 minute. Pat evenly
> in well greased 9 inch layer cake pan at least 2 inches deep. Let
> rise until double in size.
> Bake at 350ºF until done and well browned, about 40 minutes. Remove
> from pan; cool on wire rack. Serve warm.

Yes, Carol, it does. The only thing I don't remember using was the wheat
germ, but I bet it's a nice addition.

Saved to bake soon!

Thank you!!!

--
Wayne Boatwright
__________________________________________________

A light heart lives long.

On 4 Nov 2006 23:38:03 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I used to have a recipe for a delicious dill bread that was made with a yeast
>"batter" that also contained cottage cheese. It also had a delicate texture.

Does this look like it? Mom made this all the time. It was
wonderful.

* Exported from MasterCook *

Cottage Dill Loaf

Recipe By :Carol Peterson
Serving Size : 9 Preparation Time :0:00
Categories : Breads-Yeast Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 packet active dry yeast(package)
1/2 cup warm water -- 105-115 degrees
1/2 cup cottage cheese -- drained well
1 tablespoon butter
1 large egg -- beaten
1/3 cup finely chopped onion
1 tablespoon granulated sugar
1 tablespoon dill seed
1/2 tablespoon salt
1/4 tablespoon baking soda
1/2 cup wheat germ
1 3/4 cups all-purpose flour -- unsifted

Soften yeast in warm water.
Heat cottage cheese and butter until lukewarm.
Combine cottage cheese mixture, egg, onion, sugar, dill seed, salt,
and baking soda; mix well. Stir in softened yeast.
Add wheat germ and up to 2 cups flour gradually to make stiff dough,
beating well. Cover and let rise in warm place until double in size.
Stir down. Knead on lightly floured board about 1 minute. Pat evenly
in well greased 9 inch layer cake pan at least 2 inches deep. Let
rise until double in size.
Bake at 350ºF until done and well browned, about 40 minutes. Remove
from pan; cool on wire rack. Serve warm.

Mr Libido Incognito wrote on 04 Nov 2006 in rec.food.cooking

>
>

Alan's Mini Sour Cream Biscuits

none

1 cup bisquick
1/2 cup sour cream
1/4 cup marge or butter, melted
1/2 tsp granulated garlic; optional
1/2 cup shredded cheddar cheese; optional
1 tbsps minced dill; optional

Combine all and drop into greased mini muffin tins. Bake at 425 degrees F.
for 15-18 minutes.

add all optional items...my additions

I made a double batch

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