Salmon Dill Biscuits

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

    20 minutes

  • Servings


  • Cook Time

    15 minutes at 400°F Cool: 5 minutes

  • Course

    Side Dish

You’ll Need...

Baking Cups



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.

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.