Salmon Dill Biscuits
These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup.
- Serves: 12 persons
- 12Reynolds® StayBrite® Baking Cups
- 2cups all-purpose flour
- 1tablespoon sugar
- 1½ teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 1cup buttermilk
- ¼cup butter, melted
- 2tablespoons snipped fresh dill plus additional for serving
- 4ounces smoked salmon (lox-style), divided
- ½cup whipped cream cheese, softened
Step 1Preheat 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.
Step 2Whisk 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.
Step 3Spoon batter into prepared muffin cups, filling each three-fourths full.
Step 4Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
Step 5Split 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.