Thursday, July 23, 2009

Food For Thought Thursdays: Dill Biscuits with Smoked Salmon

Dill Biscuits with Smoked Salmon, Watercress and Creamy Dill Spread

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 below)
1/2 pound smoked salmon
8 sprigs watercress

1. Mix the cream cheese, sour cream, dill and lemon zest in a bowl.
2. Spread the creamy dill spread on both sides of the inside of the biscuits.
3. Assemble with smoked salmon and watercress in the middle.

Dill Buttermilk Biscuits
(makes about 8 biscuits)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1/2 cup butter (frozen, grated)
3 tablespoons dill (chopped)
1 cup buttermilk
2 tablespoons butter (melted)

1. Mix the flour, baking powder, baking soda and salt in a bowl.
2. Mix in the butter and toss until coated in flour.
3. Add the dill and just enough buttermilk to form a sticky dough.
4. Place the dough on a lightly floured surface and form a disc about 1 inch thick.
5. Cut the biscuits out of the dough and place on a baking sheet.
6. Brush the melted butter on top of the biscuits.
7. Bake in a preheated 425F oven until golden brown, about 18-20 minutes.

**Recipe and photos courtesy of Kevin of Closet Cooking.**

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