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

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
12 biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

166 calories; protein 6g 12% DV; carbohydrates 18.5g 6% DV; fat 7.6g 12% DV; cholesterol 51.1mg 17% DV; sodium 376.9mg 15% DV. Full Nutrition

Reviews

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