Salmon Dill Biscuits

• 12 Reynolds(R) StayBrite(R) Baking Cups
• 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 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

1. Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds(R) 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.
2. 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.
3. Spoon batter into prepared muffin cups, filling each three-fourths full.
4. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
5. 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.

baking, flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter, dill, salmon, whipped cream cheese

Taken from www.allrecipes.com/recipe/238758/salmon-dill-biscuits/ (may not work)