Goat Cheese And Black Pepper Biscuits With Smoked Salmon And Dill

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Ingredients

Makes about 16 Servings

2

cups all purpose flour

2

teaspoons baking powder

1

teaspoon sugar

1

/2 teaspoon baking soda

1

/2 teaspoon salt

1

/2 teaspoon freshly ground black pepper

1

/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes

1

5-ounce log soft fresh goat cheese, crumbled

3

/4 cup buttermilk

European-style butter (such as Plugrá), room temperature

6

ounces thinly sliced smoked salmon

1

large bunch fresh dill sprigs

Preparation

  1. Step 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).

    Step 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. DO AHEAD Biscuits can be made 6 hours ahead. Let stand at room temperature.

    Step 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.

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