Dill Biscuits with Salmon Lox, Cress, and Creamy Dill Spread
Today’s recipe comes to us from Kevin Lynch of Toronto, Canada … a FoodBuzz featured publisher whose blog, Closet Cooking, presents a wealth of great recipes.
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.
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 )
Dill Buttermilk Biscuits
(makes about 8 biscuits)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
1/2 cup butter (frozen, grated)
3 tablespoons dill (chopped)
1 cup buttermilk
2 tablespoons butter (melted)