By Bergy on December 18, 2003
Photo by * Pamela *
Photo by * Pamela *
"These little gems were being demonstrated at a local bulk food store - the are wonderful . To serve slice them in half and fill with some ham spread, smoked salmon or a bite of sausage - use your imagination They can be frozen"
Serving Size: 1 (640 g)
Servings Per Recipe: 1
"These were superb! Pretty, delicately golden, tall and light. I'm not fond of dill so I substituted marjoram. I found I only needed 3/4 cup of water, so I recommend adding the water incrementally. I made tiny 1" rounds and got about 75 biscuits. They were easily separated into halves and then spread with ham salad. The tops were replaced and the result was the cutest little mouthful of yum! There were no leftovers. "
"These were great. and my kids loved them. I used the whole cup of water and the dough was a little wet, so I used lots of flour on the board, but next time I might use less water to start with. I cut them out with a shot glass and that was the perfect size. I spread them with deviled ham spread, but they were great just by themselves! Thanks for a yummy recipe. "
"Good thing this recipe made alot because my kids really loved these! I did manage to have a few leftover so I could have them in the freezer, but I don't think they will be there for long. thanks for posting this Bergy!"
"Excellent !! Lovely texture...didn't have any dill but the biscuits were fine without them !! Thanks for a keeper !"
"These tiny biscuits are wonderful and so versatile! I used a glass about 2 inches across to cut them with. You could use any small cookie cutter to get different shapes! Kids would love this. The flavor was light and delicate. I may use a tad more dill next time. Be sure to add the water gradually as suggested by another reviewer, along with flouring your board too. I know, I know, an experienced biscuit maker would know this! LOL! I served them with chicken salad, but think a ham spread or salmon as suggested by Bergy would be just the thing. Great luncheon or brunch biscuit! Thanks Bergy!"