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Salmon Dill Biscuits

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes at 400°F Cool: 5 minutes
  • Servings: 12
  • Course: Side Dish

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

Reynolds Kitchens® Tips

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.


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup butter, melted
  • 2 tablespoons snipped fresh dill plus additional for serving
  • 4 ounces smoked salmon (lox-style), divided
  • 1/2 cup whipped cream cheese, softened


Step 1

PREHEAT oven to 400°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.

Step 2

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.

Step 3

SPOON batter into prepared muffin cups, filling each three-fourths full.

Step 4

BAKE for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.

Step 5

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.

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