Salmon Dill Biscuits

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup butter, melted
• 2 tablespoons snipped fresh dill plus additional for serving
• 4 ounces smoked salmon (lox-style), divided
• 1/2 cup whipped cream cheese, softened

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 400 degrees f. line a muffin pan with twelve reynolds® foil baking cups; set aside. in a large bowl stir together flour, sugar, baking powder, baking soda, and salt. make a well in the center of flour mixture; set aside.
• whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. add all at once to flour mixture. gently stir just until moistened (batter should be lumpy). chop 2 ounces of the smoked salmon. gently fold in salmon.
• spoon batter into prepared muffin cups, filling each three-fourths full.
• bake for 15 minutes or until golden. cool in cups on a wire rack for 5 minutes.
• split the muffins and spread split sides with cream cheese. sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. garnish with additional fresh dill.