Cream Cheese and Chive Biscuits
  • 3cups salmon filets with lemon slices followed by the fresh herbs
  • 2teaspoons egg yolks to be used on pastry crust
  • 1 ½teaspoon egg
  • 1teaspoon salt
  • ½cup sage leaves
  • 1 8ounce package cream cheese, softened
  • cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  1. Preheat oven to 450 degrees
  2. In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and chives until well combined
  3. Using a pastry blender or two knives, cut the cream cheese into the dry ingredients until it forms pea-size pieces
  4. Add the buttermilk and stir just until combined
  5. Turn the dough out onto a floured work surface and knead lightly 4 or 5 times
  6. Roll or pat to ½-inch thickness
  7. Cut into 12 rounds with a 3-inch cutter or make 30 small biscuits with a 1 ½-inch cutter
  8. Press straight down without twisting or they will not rise properly
  9. Put the biscuits, barely touching each other, in an ungreased 12-inch round pan
  10. Bake either size for 13 to 15 minutes or until golden brown
  11. Serve at once