salmon dill biscuits
Recipes
Salmon
Salmon Dill Biscuits
These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup.
Ingredients
- 12 reynolds® staybrite® baking cups
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 eggs
- ¼ cup butter, melted
- 2 tablespoons snipped fresh dill plus additional for serving
- 4 ounces smoked salmon (lox-style), divided
- ½ cup whipped cream cheese, softened
Directions
- 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.
