Diva Tastings-Dill & Salmon Biscuits

These appetizers are perfect for a afternoon tea party–serve in festive baking cups with cream cheese and capers. An oolong tea is a perfect paring.
Biscuits Salmon Dill
Ingredients
  • 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 Lg 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
Directions
Preheat oven to 400 degrees F. Line a muffin pan with twelve 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.
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