Back to all recipes

Smoked Salmon and Chive Drop Biscuits

  • Pizza / Pastry
  • Breakfast/Brunch
  • French
  • Entertaining
  • American
  • Active Time:25 min
  • Total Time:45 min
  • Servings:8
  • Difficulty:Intermediate
Photo by Grace Parisi

Chances are you’ve opened a package of our cold-smoked Alaska salmon and aren’t sure what to do with it. Well, we do: these Smoked Salmon and Chive Drop Biscuits combine most of a single package with sharp cheddar, fresh chives, and lots of butter. They’re fast, and vastly superior to anything you’d get from the store while still being simple enough to throw together. Whip them up for out-of-town guests, a holiday brunch, bake sale, or even a host gift. We like ours warm and slathered with spicy fruit chutney or more butter, or topped with a scrambled egg. For a double dose of smoked salmon goodness, serve them with this easy Smoked Salmon Spread.


  • 2 cups (240 grams) all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 tablespoon baking powder

  • 1 ½ teaspoon kosher salt, preferably diamond crystal

  • ½ teaspoon freshly ground pepper

  • 8 tablespoons cold, unsalted butter, cut into cubes, plus melted butter for brushing

  • 1 lightly packed cup grated sharp cheddar cheese (about 3 ounces)

  • 1 lightly packed cup flaked smoked salmon (about 4 ounces)

  • ¼ cup chopped chives

  • 1 cup buttermilk, divided

  • Flaky sea salt, for sprinkling


Preheat the Oven

Position a rack in the middle of the oven and preheat to 425°F. Line a baking sheet with parchment paper and set aside.

Make the Dough

In the bowl of a food processor, combine the flour, sugar, baking powder, kosher salt, and pepper. Pulse once or twice to combine. Add the cubed butter and pulse just until the mixture resembles large breadcrumbs. Alternatively, whisk the dry ingredients together in a large bowl and cut in the butter using a pastry cutter or two butter knives.

Transfer the flour mixture to a large bowl and stir in the cheese, smoked salmon, and chives.

Create a well in the dough and pour in ¾ cup of the buttermilk. Using a wooden spoon or spatula, gently mix the dough just until evenly moistened. Add more of the buttermilk, 1 tablespoon at a time, only as needed. The dough should be moist and crumbly but not wet. Do not overmix.

Assemble and Bake

Using a ¼ cup cookie scoop or dry measuring cup, scoop the dough into 8 equal portions onto the prepared baking sheet. Brush the tops with melted butter and sprinkle with flaky sea salt. Bake until golden brown and springy, rotating  the pan halfway through, 20 to 24 minutes. Let cool for about 10 minutes, then serve.

Premium Seafood Subscription Box delivery of halibut and sockeye portions
Premium Seafood Subscription Box delivery of halibut and sockeye portions

Premium Seafood Subscription Box

$159 / box 4.5 lbs

Pro Tips

Pair it Up

Pair this sophisticated breakfast food with mimosas, Champagne, or any other equally sophisticated brunch drink.

Spice it Up

For a spicy kick, add ¼ teaspoon cayenne to the dry ingredients.

Change it Up

Sub a biscuit for the standard English muffin in eggs Benedict, or serve with fried chicken for a comforting Southern-inspired supper.

Lighten It Up

You can omit the cheese, but biscuits are full of butter - there’s no way around it.


Full Bleed Hero
Full Bleed Hero