Rich and tender, simple and satisfying, yet savory enough to use for Thanksgiving dinner!
Preheat oven to 425 degrees F (220 degrees C).
Pour melted butter into the bottom of a 9-inch pie dish; swirl dish to evenly coat.
Mix dill, celery seed, onion, and 1 tablespoon Parmesan cheese in a small bowl; sprinkle into the pie dish.
Place 1 biscuit half in the center of the pie dish; place remaining biscuit halves around the center biscuit in a clockwise arrangement. Sprinkle biscuits with 1 tablespoon Parmesan cheese.
Bake in the preheated oven until biscuits are golden brown, 15 to 18 minutes. Flip dish upside-down onto a plate and pull apart to serve.
Per Serving: 157 calories; protein 2.9g; carbohydrates 15.3g; fat 9.5g; cholesterol 12.9mg; sodium 399.6mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , 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.