Dill Bisquits with Smoked Salmon and Cream Cheese

Connie "Kiyu" Guerrero

By
@conchik

Smoked salmon, cream cheese and dill is one of those classic flavour combos and my ears perk up every time. A common way to enjoy this combo is on a bagel. Nothing more easier than a simple but tasty breakfast every time! Yummy!


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Rating:

Comments:

Serves:

4

Prep:

5 Min

Cook:

5 Min

Ingredients

CREAMY DILL SPREAD:

1/4 c
cream cheese, room temperature
1/4 c
sour cream
1 Tbsp
dill (chopped)
1/2 tsp
lemon zest, grated
8
dill buttermilk bisquits (cut in half)
1/2 lb
smoked salmon
8 sprig(s)
watercress

DILL BUTTERMILK BISCUITS:

2 c
all purpose flour
1 1/2 Tbsp
baking powder
1/2 tsp
baking soda
1 1/2 tsp
salt
1/2 c
butter (frozen grated)
3 Tbsp
dill (chopped)
1 c
buttermilk
2 Tbsp
butter (melted)

Directions Step-By-Step

1
DILL BUTTERMILK BISCUITS PREPARATION:
Mix the flour, baking powder, baking soda and salt in a bowl.
2
Mix in the butter and toss until coated in flour.
3
Add the dill and just enough buttermilk to form a sticky dough.
4
Place the dough on a lightly floured surface and form a disc about 1 inch thick.
5
Cut the biscuits out of the dough and place on a baking sheet.
6
Brush the melted butter on top of the biscuits.
Bake in a preheated 425F oven until golden brown, about 18-20 minutes.
7
PREPARE BEFORE SERVING:

Mix the cream cheese, sour cream, dill and lemon zest in a bowl.
8
Spread the creamy dill spread on both sides of the inside of the biscuits.
9
Assemble with smoked salmon and watercress in the middle.

About this Recipe

Course/Dish: Other Breakfast