Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 Plugra), room temperature | 6 ounces thinly sliced smoked salmon | 1 large bunch fresh dill sprigs |
| 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). |
| 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. |
| 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. |