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My review
Salmon Dill Biscuits
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Reynolds Kitchens
"These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup."
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Ingredients
40 m servings 166 calsOriginal recipe yields 12 servings (12 biscuits)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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.
Nutrition Facts
Per Serving: 166 calories; 7.6 g fat; 18.5 g carbohydrates; 6 g protein; 51 mg cholesterol; 377 mg sodium. Full nutrition