Dill Bisquits With Smoked Salmon And Cream Cheese Recipes

SALMON DILL BISCUITS

Steps:

• 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.

DILL BISQUITS WITH SMOKED SALMON AND CREAM CHEESE

Steps:

• DILL BUTTERMILK BISCUITS PREPARATION: Mix the flour, baking powder, baking soda and salt in a bowl.
• Mix in the butter and toss until coated in flour.
• Add the dill and just enough buttermilk to form a sticky dough.
• Place the dough on a lightly floured surface and form a disc about 1 inch thick.
• Cut the biscuits out of the dough and place on a baking sheet.
• Brush the melted butter on top of the biscuits. Bake in a preheated 425F oven until golden brown, about 18-20 minutes.
• PREPARE BEFORE SERVING: Mix the cream cheese, sour cream, dill and lemon zest in a bowl.
• Spread the creamy dill spread on both sides of the inside of the biscuits.
• Assemble with smoked salmon and watercress in the middle.

GOAT CHEESE AND BLACK PEPPER BISCUITS WITH SMOKED SALMON AND DILL

Steps:

• Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
• Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)
• Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.