Salmon Dill Biscuits

12 ingredients
5 steps

Ingredients

  • 12 Reynolds(R) StayBrite(R) Baking Cups
  • 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

Directions

  1. 1
    Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds(R) 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. 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. 3
    Spoon batter into prepared muffin cups, filling each three-fourths full.
  4. 4
    Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
  5. 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.

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