Smoked Salmon Biscuits with Dill Cream Cheese

*Note: Smoked salmon has a pretty strong taste so if you want a more subtle taste in your biscuit you can cut the amount of salmon down to a 1/2 cup.

1. Preheat oven to 350°F.

2. In a large bowl, sift together the flour, salt, baking powder and garlic powder. Use a fork to cut in the 8 Tablespoons (which is a stick) butter until everything is pretty well combined.

3. Add the scallions, parsley and salmon to the flour mixture and stir to combine, then mix in the buttermilk (by hand) and stir just until it’s a cohesive dough.

4. Cut up pieces of parchment paper so that you have 8 squares, approximately 5″ square. Nestle the paper into a muffin tin to form “cups” for the biscuits.

5. Divide the dough into 8 small balls and place one in each parchment paper cup. Bake for 25-30 minutes. They won’t really brown on the top, so if you’re not sure if they’re baked to your satisfaction, check the bottom to see if it’s browned. I actually broke one open and just ate that one myself.

6. While they are baking, whip together the softened butter and cream cheese until fluffy, then mix in the herbs, salt and lemon zest and mix until thoroughly combined. You can pipe it over top of the biscuits or serve it on the side. Garnish with some extra dill.