Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill
Flaky, savory biscuits enriched with goat cheese and black pepper, served with luxurious smoked salmon and fresh dill. These elegant appetizers combine buttery, peppery biscuits with creamy cheese and delicate salmon for a sophisticated bite.
Ingredients
- •2 cups all purpose flour
- •2 teaspoons baking powder
- •1 teaspoon sugar
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •¼ cup chilled butter
- •5 ounces soft fresh goat cheese
- •¾ cup buttermilk
- •2 tablespoons European-style butter
- •6 ounces thinly sliced smoked salmon
- •1 bunch fresh dill sprigs
Cooking Instructions
- 1.
Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
10 min
- 2.
Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)
20 min
- 3.
Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.
5 min
