Salmon Dill Biscuits Recipe

Directions

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.
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.

Cook 5-star weekday dinners every time.

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.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving: 166 calories; 7.6 18.5 6 51 377 Full nutrition