Dill and Sour Cream Bread (Biscuit Mix)

"Quick and easy, but delish. This comes from my Almost Homemade Cookbook."
 
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photo by Shelby Jo photo by Shelby Jo
photo by Shelby Jo
photo by Shelby Jo photo by Shelby Jo
Ready In:
50mins
Ingredients:
8
Yields:
1 loaf
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ingredients

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directions

  • Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
  • Bake at 350 for 45-50 minute until golden.
  • Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
  • Store tightly wrapped, stores well in fridge for up to 10 days.

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Reviews

  1. This was so easy to throw together. Loved the cheese in it, but didn't taste a lot of dill. I think I've had my dried dill for quite a while, so the flavor probably would have come through better with newer stuff. (I'll have to buy some next time I'm shopping!) Regardless, this bread was delicious. I could definitely see serving this along side of a nice bowl of soup. Thanks so much for posting! I really enjoyed it. Made for Photo Tag.
     
  2. This bread was so very good! I made as directed except I added about a tablespoon of dried choppped chives and everyone loved it! I am definitely keeping this in my cookbook to make many more times! Thank you for a good, quick recipe!
     
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