Recipe Detail Page

Whisk together cream cheese, sour cream, dill, ground fennel seeds, salt and pepper until smooth. Pile into a pretty serving bowl.

1.    Preheat oven to 450°F (230°C).

2.    Sift together flour, sugar, baking powder, chives and salt in a mixing bowl. Drop the butter into the middle and work it into the flour mixture using your fingers (or a pastry cutter) to form coarse crumbs. You can also do this in food processor but remove before you add the milk mixture.

3.    Combine milk and egg and gently incorporate into flour mixture to form a sticky ball. Turn out onto a well floured work surface and gently push dough out with your hands to form a rectangle about 2-inches (5-cm) thick.

4.    Use a 2-inch (5-cm) round cutter to cut out circles, re-rolling scraps until you have 10 biscuits all together. Arrange on parchment-lined baking tray, allowing biscuits to touch so that the sides will stay moist. Brush tops with egg wash.

5.    Bake in centre of oven for 15 minutes or until golden. Serve warm or at room temperature.

1.  Lay smoked salmon on a platter. Place bowls of Fennel Cream Cheese above, chopped red onion and capers around the salmon. Serve the biscuits on the side.