Dilled Biscuit Ring
Elevate your bread game with this irresistible Dilled Biscuit Ring, a show-stopping pull-apart bread perfect for any gathering or family meal. Featuring the subtle, herbaceous flavor of fresh dill blended into tender, buttery biscuits, this recipe offers a delightful twist on classic biscuits. The flaky dough is delicately infused with chopped dill and baked to golden perfection in a bundt pan for a beautiful ring shape that's as eye-catching as it is delicious. With just 15 minutes of prep time, this quick and easy recipe is ideal for brunch spreads, holiday feasts, or as a savory addition to soups and stews. Serve it warm for an aromatic, melt-in-your-mouth experience that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 2 tablespoons fresh dill (chopped)
- 0.75 cups whole milk
- 1 egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch bundt pan or ring mold and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped fresh dill, ensuring it is evenly distributed throughout the mixture.
Create a well in the center of the mixture and pour in the milk. Gently stir until just combined, being careful not to overmix. The dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface. Pat it into a thick rectangle or round shape about 1 inch thick.
Cut the dough into 10 to 12 small rounds using a biscuit cutter or the rim of a glass (dipping the cutter in flour can help prevent sticking).
Arrange the biscuit rounds slightly overlapping into the greased bundt pan, forming a ring shape.
Brush the tops of the biscuits with the beaten egg for a shiny, golden finish.
Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown and cooked through.
Remove the biscuit ring from the oven and let it cool in the pan for 5 minutes. Carefully invert onto a serving platter and serve warm.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 22.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
