Salmon Dill Biscuits
- Prep Time: 20 minutes
- Cook Time: 15 minutes at 400°F Cool: 5 minutes
- Servings: 12
- Course: Side Dish
These appetizers are perfect for a party—serve in festive baking cups for easy prep and cleanup.
Reynolds Kitchens tip
Better get your biscuits in the oven! This budget-friendly appetizer can be baked and served in foil baking cups to simplify party prep and cleanup.
- 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 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
PREHEAT oven to 400°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.
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