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Ingredients

12 Reynolds® StayBrite® Baking Cups 2 cups all-purpose flour 1 tablespoon sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 2 eggs ¼ cup butter, melted 2 tablespoons snipped fresh dill plus additional for serving 4 ounces smoked salmon (lox-style), divided ½ cup whipped cream cheese, softened

Nutrition Info

166.4 calories carbohydrate: 18.5 g cholesterol: 51.1 mg fat: 7.6 g fiber: 0.6 g protein: 6 g saturatedFat: 4.1 g servingSize: - sodium: 376.9 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® 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.

12 biscuits

These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup.