If you know anything about me, it’s that I love making biscuits! The possibilities are endless. This recipe uses a French-style garlic herb-cheese mixed into the buttermilk and fresh dill to add a savory pop. If you never thought about eating biscuits with smoked salmon before, this recipe will change your mind.

Garlic-Herb Biscuits with Smoked Salmon

Category

Category name

Serves

Makes about 2 dozen (2-inch) biscuits

For the Biscuits

Ingredients

  • 2½ cups all-purpose flour, plus more for shaping the dough
  • 1 tablespoon baking powder
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons vegetable shortening
  • 8 tablespoons (1 stick) frozen or VERY cold unsalted butter
  • 1 cup cold buttermilk
  • 4 ounces French-style garlic-herb cheese
  • 1 tablespoon Dijon mustard

Method

  1. Spray a half-sheet pan with nonstick cooking spray or coat with butter.
  2. In a large bowl, whisk together the flour, baking powder, mustard powder, salt, and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea-sized pieces. Using a box grater, grate the frozen butter into the flour mixture and toss until all of the pieces are coated; again, pinch it in to form flour-covered shards.
  3. Combine the buttermilk, garlic-herb cheese, and Dijon in a liquid measuring cup or bowl. Blend with an immersion blender until smooth. Add the buttermilk mixture to the flour mixture. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
  4. Lightly coat your work surface with nonstick cooking spray, then dust with flour. (The spray keeps the flour in place).
  5. Transfer the dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat rectangle, ½-inch thick. Fold the rectangle into thirds, like a letter. Press out again and repeat, turning the open ends in first. Finally pat the dough into a rectangle about ¾- to 1-inch thick. With a floured 1½-inch biscuit cutter, cut out dough into rounds. Flip the rounds over so that the smooth sides that were against the work surface, face up, and place on the prepared pan, 1-inch apart. Stack the scraps together and press into a ¾ to 1 inch-thick block; cut into biscuits again. Refrigerate until cold, about 15 minutes.
  6. Preheat oven to 475°F.
  7. If making the glaze, whisk together the buttermilk and mustard in a small bowl. Brush the biscuit tops lightly with the mixture. Bake the biscuits, rotating once, until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot or warm.
  8. To serve: Break the biscuits in half and fill with slices of smoked salmon, red onion, and dill.

For the Glaze, optional

Ingredients

  • 2 tablespoons buttermilk
  • 1 teaspoon Dijon mustard

Method

To Serve:

Ingredients

  • Smoked salmon slices
  • Thinly sliced red onion
  • Dill fronds

Method