Goat Cheese/ Black Pepper Biscuits & Smoked Salmon With Dill

April 2005 Bon Appetit, special menu section. This is from the Spring Menu edition. I made these for a Brunch that we had for our sister homes' administrative staff, they were gone in less than 15 minutes.

• Ready In: 35 mins
• Serves: 16

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon sugar
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 cup  chilled butter, cut into 1/2-inch cubes
• 5  ounces  log  soft fresh goat cheese, crumbled
• 3⁄4 cup buttermilk
•  european-style butter, room temperature (such as Plugra)
• 6  ounces  thinly sliced smoked salmon
• 1  bunch fresh dill sprig

Directions

1. Preheat oven to 400°F
2. Line 2 heavy large baking sheets with parchment paper.
3. Whisk first 6 ingredients(starting with flour through the black pepper) in large bowl.
4. Using fingertips, rub butter into dry ingredients until coarse meal forms.
5. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
6. Pat dough out on lightly floured surface into 3/4-inch-thick round.
7. Using floured 2-inch-diameter cutter, cut out biscuits.
8. Gather scraps and pat dough out; cut out additional biscuits.
9. Arrange on prepared baking sheets and bake 6 minutes.
10. Turn sheets; bake until golden brown, about 8 minutes longer.
11. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.).
12. Split biscuits in half horizontally.
13. Spread bottom halves with thin layer of butter.
14. Divide salmon among biscuits.
15. Top each with dill sprig and biscuit top.
16. Serve with a side of sour cream or creme fraiche.