Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

Ingredients for Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

• 250g plain flour

• 2 teaspoons baking powder

• 1 teaspoon sugar

• 1/2 teaspoons bicarbonate of soda

• 1/2 teaspoons salt

• 1/2 teaspoons freshly ground black pepper

• 60g (1/2 stick) chilled butter, cut into 1/2-inch cubes

• 30g log soft fresh goat cheese, crumbled

• 180ml buttermilk

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

• 170g thinly sliced smoked salmon

• 1 large bunch fresh dill sprigs

How to make Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

Preheat oven to 204°C. 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).

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. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.