Buttermilk Biscuits & Smoked Salmon Recipe | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Bake Biscuits On Sunday Mornings – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Bake Biscuits On Sunday Mornings

✔ Biscuits with fresh dill: check.

✔ Smoked salmon with dilled cream cheese: check.

✔ Great brunch food: check.

? Homemade biscuits, warm from the oven: check?

With all the good bread options available at retail, including refrigerated rolls biscuits, the art of the homemade-from-scratch biscuit is practiced less and less often.

Why not make one Sunday a month Biscuit Sunday, rotating among favorites: baking powder biscuits, buttermilk biscuits, cheddar-chipotle biscuits, cream biscuits, ham biscuits, maple-bacon biscuits, rye biscuits, sausage rolls, sourdough-onion-sundried tomato biscuits, and so forth?

You can find recipes for all of these at KingArthurFlour.com.

It comes to us from Vital Choice, where it was provided by Kevin Lynch of Closet Cooking. Kevin says:

“The dilled buttermilk biscuits came together quickly and filled my place with an amazing dilly aroma while baking. The biscuits are nice and light and go perfectly with the smoked salmon, cream cheese, dill and watercress filling.”

RECIPE: DILL BISCUITS WITH SMOKED SALMON, CRESS & DILL SPREAD

This recipe comes to us from Vital Choice, developed by Kevin Lynch of ClosetCooking.com.

With their red-and-green accents, they also make a nice holiday biscuit.

You can also make bite-size versions to serve with red, white or sparkling wine.

Ingredients For 8 Biscuit Sandwiches

For The Biscuits

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons sea salt
  • 1/2 cup butter, frozen and grated
  • 3 tablespoons dill (chopped)
  • 1 cup buttermilk (see substitutes below)
  • 2 tablespoons butter, melted
  •  
    For The Filling

  • 1/4 cup cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 tablespoon dill, chopped
  • 1/2 teaspoon lemon zest
  • 8 dill buttermilk biscuits (cut in half, see recipe below)
  • Optional: 8 tomato slices
  •    

    Smoked Salmon Biscuits

    Fresh Dill

    Smoked Nova Scotia Salmon

    1. Forget the bagel and smoked salmon: Bake biscuits instead (photo courtesy Kevin Lynch | Vital Choice). [2] Use fresh dill (photo courtesy Paper Chef). [3] Smoked Nova Scotia salmon from Zabar’s. Here’s the difference between smoked salmon and lox.

  • 1/2 pound smoked salmon (two 4-ounce packages or one-third of a 26-ounce side)
  • 8 sprigs watercress (substitute baby arugula or baby spinach)
  •  

    Cream Biscuits

    Ham & Smoked Gouda Biscuits

    Biscuits & Marmalade

    [1] Cream biscuits (here’s the recipe from King Arthur Flour). [2] Ham & Smoked Gouda Biscuits served with maple butter (here’s the recipe from the National Pork Board). [3] Baking powder biscuits and marmalade (photo courtesy iGourmet.com).

     

    Preparation

    1. MAKE the biscuits. Preheat the oven to 425°F.

    2. MIX the flour, baking powder, baking soda and salt in a bowl. Mix in the butter and toss until coated in flour. Add the dill and just enough buttermilk to form a sticky dough.

    3. PLACE the dough on a lightly floured surface and form a disc about 1 inch thick. Cut the biscuits from the dough and place on a baking sheet. Brush the melted butter on top of the biscuits.

    4. BAKE until golden brown, about 18-20 minutes. While the biscuits bake…

    5. MAKE the filling. Mix the cream cheese, sour cream, dill and lemon zest in a bowl. When the biscuits are still warm but cool enough to work with…

    6. SPREAD the dill on both cut sides of the each biscuit. Assemble with smoked salmon, watercress and optional tomato slice in the the center.
     
    BUTTERMILK SUBSTITUTE

    If you won’t use more than the cup required in this recipe, it may make sense to make your own.

    For 1 cup of buttermilk, substitute 2 tablespoons of lemon juice or vinegar plus enough milk to make 1 cup.

    But first, here’s what else you can do with leftover buttermilk:

  • Drink it; it’s like liquid plain yogurt. Or add puréed frozen fruit; or make a smoothie.
  • Tenderize meat: Add it to the marinade.
  • Make buttermilk ice cream. Yum!
  • Try it on cereal. We often put yogurt on dry cereal instead of milk. This is the same idea.
  • Use in salad dressings and sauces.
  • Cook with it: Buttermilk can be substituted for whole milk or skim milk in many recipes, from baked goods and puddings to sauces, soups and breading.
  •  
    CHECK OUT THE DIFFERENT TYPES OF BREAD IN OUR
    BREAD GLOSSARY

    And while you’re at it…

    THE DIFFERENT TYPES OF BUTTER

    THE DIFFERENT TYPES OF JAM & JELLY

     
    BISCUITS VS. ROLLS

    Biscuits and rolls are both made from flour, fat (butter, shortening, olive oil), liquid (buttermilk, cream, milk, water) and salt (some rolls do not contain fat).

    What’s the difference?

    Biscuits are risen with chemical leavening (baking powder); rolls are risen with yeast bread.

      




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