These appetizers are perfect for a afternoon tea party–serve in festive baking cups with cream cheese and capers. An oolong tea is a perfect paring.

Biscuits Salmon Dill

Ingredients

• 2 Cups All-Purpose Flour

• 1 Tablespoon Sugar

• 1 1/2 Teaspoons Baking Powder

• 1/2 Teaspoon Baking Soda

• 1/2 Teaspoon Salt

• 1 Cup Buttermilk

• 2 Lg Eggs

• 1/4 Cup Butter, Melted

• 2 Tablespoons Snipped Fresh Dill Plus Additional For Serving

• 4 Ounces Smoked Salmon (lox-style), Divided

• 1/2 Cup Whipped Cream Cheese, Softened

Directions

Preheat oven to 400 degrees F. Line a muffin pan with twelve Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.

Spoon batter into prepared muffin cups, filling each three-fourths full.

Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.

Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.