Herb Biscuits

This is a great recipe for showers, luncheons, or other parties. It can be easily doubled or tripled.

Step: 1

In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.

Step: 2

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.

Step: 3

Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

Per Serving: 238 calories; protein 3g; carbohydrates 18.4g; fat 17.2g; cholesterol 30.9mg; sodium 502.1mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.