While everyone else is baking Christmas sweets, I thought I’d share this recipe for Savory Mustard Dill Twists & Biscuits with y’all today.
You can blame it on the turkey leftovers from Thanksgiving that has my taste buds craving savory foods. Unlike most people, I love my turkey with your everyday yellow mustard instead of gravy.
Mustard has that mild spicy flavor that has my taste buds dancing for joy. Plus, it’s a better option for me than fatty gravy.
With all this mustard eating, I got to craving dill after seeing it in the store.
Dill is one of those herbs that you only really see in the summertime, think Tuna Salad. I love, love, love dill in my Tuna Salad!
So, when I saw dill, something clicked in my head to combine mustard and dill.
Oh, my taste buds were dancing the salsa just thinking about it!
I wanted to make a crispy cracker, but ended up with these twists that resemble a soft bread stick.
They’re not crisp like a cracker, and they don’t snap like a bread stick, which is why I called them Twists and Biscuits. Not as soft as a biscuit in texture, but not snappy either.
Just somewhere in between.
They’re delicious eaten by themselves or you can eat them with a soft cheese spread.
I prefer mine just as they are, especially right after coming out of the oven!
You can enjoy them this Holiday season to help balance out all the sweets. Serve them as appetizers for your guests to snack on at your Christmas or New Year’s Eve party.
You’ll find these Savory Mustard Dill Twists & Biscuits are:
Mustardy (yes that’s a word)
Buttery (even though there’s no butter in them!)
As always, if you do make these Savory Mustard Dill Twists & Biscuits, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
Savory Mustard Dill Twists & Biscuits are a delicious snack anytime of the day! The mustard and dill combination is refreshing for your taste buds. Perfect for snacking, as appetizers for parties, or anytime your craving something salty.
- 1 and 1/2 cups All-Purpose flour
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons sea salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/2 teaspoon dried dill
- 2 Tablespoons fresh dill, chopped
- 1/2 cup whole milk
- 4 Tablespoons olive oil
- 1 Tablespoon yellow mustard
- Preheat oven to 375F degrees.
- Line cookie sheets with parchment paper. For a crispier twists & biscuits, you can use ungreased cookie sheets.
- Add flour, baking powder, salt, dry mustard, pepper, turmeric, and both dried and fresh dill into a food processor. Pulse for 10 seconds to combine ingredients.
- Pour in milk, olive oil, and yellow mustard. Pulse until ingredients form a dough mixture, about 2 to 3 minutes.
- Remove dough and place onto plastic wrap. Press dough down with palm of your hand to flatten a bit. Place another piece of plastic wrap over the dough.
- Using a rolling pin, roll dough until it’s about 1/8 to 1/16″ thick.
- Cut dough into strips using a pizza cutter.
- Transfer strips over to cookie sheets. To make twists, simply twist dough at both ends. To help dough remain twisted, press ends down. Some might still try to untwist.
- use a cookie cutter and place onto prepared cookie sheets.
- Sprinkle with dried dill and a pinch of sea salt.
- Place into oven and bake for 10 minutes. Remove from oven, turn each one over, and place back into oven for 3 to 5 minutes.
- Remove from oven and let cool on cookie sheet for 10 minutes.
- Transfer to wire rack where they can cool completely.
- Can be stored up to 1 week in an airtight container or ziplock bag.
- If you like more mustard flavor like me, you can add an extra 1/2 teaspoon of dry mustard.
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