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Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 17 Jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant recipe for goat's cheese and black pepper biscuits offers a sophisticated twist on a classic savoury bake. The dough is enriched with tangy buttermilk and soft goat's cheese, creating a flaky, tender texture that provides a beautiful contrast to the bite of freshly ground black pepper. When paired with delicate ribbons of smoked salmon and aromatic fresh dill, these biscuits become a truly refined appetizer that balances creamy, salty, and herbal notes in every mouthful.

Ideal for a weekend brunch or as a stylish starter for a dinner party, these homemade savoury bakes are wonderfully versatile. While the biscuits are best served shortly after assembly, they can be baked a few hours in advance, making them a practical choice for entertaining. For the best flavour, ensure you use a high-quality smoked salmon and plenty of fresh dill to lift the rich, cheesy base.

Ingredients for Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

250g vetemjöl
2 teaspoons baking powder
1 tesked socker
1/2 teskedar bikarbonat
1/2 teskedar salt
1/2 teskedar nymalen svartpeppar
60g (1/2 stick) chilled butter, cut into 1/2-inch cubes
30g log soft fresh goat cheese, crumbled
180ml buttermilk
European-style butter (such as Plugrá), room temperature
170g thinly sliced smoked salmon
1 large bunch fresh dill sprigs

How to make Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

Preheat oven to 204°C. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).

Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)

Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

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