For an extra layer of flavor, consider adding a squeeze of fresh lemon juice to the cream cheese. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. Ensure your butter is melted but not too hot when adding it to the wet ingredients, as this could cook the eggs. These biscuits are best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Salmon Dill Biscuits
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS9
Elevate your next gathering with these exquisite Salmon Dill Biscuits. Delicate, savory, and perfectly poppable, they're an irresistible appetizer that blends the richness of smoked salmon with the herbaceous brightness of fresh dill. Baked to golden perfection, these biscuits promise a burst of flavor in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol51 mg
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Fiber1 g
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Protein6 g
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Saturated Fat4 g
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Sodium377 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 400°F (200°C). Prepare a muffin pan by lining it with twelve baking cups. Set aside. (5 minutes)
02
Step
5 mins
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients. (5 minutes)
03
Step
3 mins
In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and the 2 tablespoons of snipped fresh dill. (3 minutes)
04
Step
2 mins
Pour the wet ingredients into the well of the dry ingredients. Gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. (2 minutes)
05
Step
3 mins
Chop 2 ounces of the smoked salmon into small pieces. Gently fold the chopped salmon into the biscuit batter. (3 minutes)
06
Step
5 mins
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. (5 minutes)
07
Step
18 mins
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean. (18 minutes)
08
Step
5 mins
Remove the muffin pan from the oven and let the biscuits cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. (5 minutes)
09
Step
5 mins
Once the biscuits are cool enough to handle, split them horizontally. Spread the cut sides with softened cream cheese. (5 minutes)
10
Step
5 mins
Arrange the remaining 2 ounces of smoked salmon between the cream cheese-covered halves, creating a sandwich. Garnish with additional fresh dill. Serve immediately or chill for later. (5 minutes)
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RECIPE REVIEWS
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Tanya Dach
Jun 29, 2025These were a hit at my book club meeting! Everyone raved about the flavor combination.
Lenna Smith
Jun 26, 2025I added a little horseradish to the cream cheese for a bit of a kick. Delicious!
Wilma Feeney
Jun 25, 2025My family loved these. I made them for a brunch, and they were gone in minutes!
Tyler Johnston
Jun 24, 2025Easy to follow recipe and the biscuits turned out perfectly. I'll definitely be making these again.