Salmon Dill Biscuits recipe

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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

Nutrition Info

166.4 calories
carbohydrate: 18.5 g
cholesterol: 51.1 mg
fat: 7.6 g
fiber: 0.6 g
protein: 6 g
saturatedFat: 4.1 g
servingSize: -
sodium: 376.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 biscuits

Recipe Note

These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup.

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