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
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 0.25 cup butter, melted
• 2 tablespoons snipped fresh dill plus additional for serving
• 4 ounces smoked salmon (lox-style), divided
• 0.5 cup whipped cream cheese, softened

Steps

1. 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.
2. 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.
3. Spoon batter into prepared muffin cups, filling each three-fourths full.
4. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
5. 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.