Goat Cheese and Black Pepper Biscuits
Makes about a dozen.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper more or less to taste
- 1/4 cup (1/2 sticchilled butter cut into ½ inch cubes—I use a full stick
- 1 5- ounce log soft fresh goat cheese crumbled
- 3/4 cup buttermilk
- 6 ounces thinly sliced smoked salmon
- 1 large bunch fresh dill sprigs
- Preheat oven to 400°F.
- Line 2 heavy large baking sheets with parchment paper. Whisk first 6 (dringredients in large bowl. Using fingertips or pastry blender 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 ¾-inch-thick round. Using floured 2 ¼ inch diameter cutter, cut out biscuits. Arrange on prepared baking sheets and bake until golden brown, about 15 minutes, turning sheets once about half way through. 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 soft butter or cream cheese. Divide salmon among biscuits. Top each with dill or chives and biscuit top.