Kevin had this to say about his simple, tempting recipe … which seems perfect for brunch!
“The dilled buttermilk biscuits came together quickly and filled my place with and amazing dilly aroma while baking. The biscuits were nice and light and they went perfectly with the smoked salmon, cream cheese, dill and watercress filling.”
Watercress is not very common, but wonderfully refreshing. It's also rich in key phytonutrients (quercetin and anti-cancer glucosinolates) and the little fat it contains is largely omega-3 ALA, from which the body makes the long-chain omega-3s it actually needs (EPA and DHA).
Scientists believe that watercress was among the first leafy vegetables eaten by people … so it may have indirectly provided some of the omega-3 DHA needed to help human brains become uniquely large in relation to our bodies.
You could substitute arugula or baby spinach for the watercress.
Kevin Lynch, author/publisher
of Closet Cooking
Dill Biscuits with Smoked Salmon, Cress & Creamy Dill Spread
Makes 8 biscuit sandwiches
1/4 cup cream cheese (room temperature)
1/4 cup sour cream
1 tablespoon dill (chopped)
1/2 teaspoon lemon zest
8 dill buttermilk biscuits (cut in half, see recipe below)
8 sprigs watercress (or arugula or baby spinach )
Mix the cream cheese, sour cream, dill and lemon zest in a bowl.
Spread the creamy dill spread on both sides of the inside of the biscuits.
Assemble with smoked salmon and watercress in the middle.
Dill Buttermilk Biscuits
(makes about 8 biscuits)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter (frozen, grated)
3 tablespoons dill (chopped)
1 cup buttermilk
2 tablespoons butter (melted)
Mix the flour, baking powder, baking soda and salt in a bowl.
Mix in the butter and toss until coated in flour.
Add the dill and just enough buttermilk to form a sticky dough.
Place the dough on a lightly floured surface and form a disc about 1 inch thick.
Cut the biscuits out of the dough and place on a baking sheet.
Brush the melted butter on top of the biscuits.
Bake in a preheated 425F oven until golden brown, about 18-20 minutes.