Smoked Salmon-Stuffed Cheese Biscuits Recipe
Tender, savory Smoked Salmon-Stuffed Cheese Biscuits are made with cottage cheese, smoked salmon, and Gruyere. A no-fuss recipe full of flavor and protein.
No fillings, no layers, everything’s baked right in. Just mix, pat, cut, and bake until golden brown.
These homemade biscuits come together with pantry-friendly ingredients and don’t even require a rolling pin or cookie cutter. I shape mine into easy rectangles, which makes them great for meal prep or stacking high with your favorite toppings.
Serve those Salmon Biscuits warm with herbed butter, or toast them for a quick, protein-packed breakfast on the go. Either way, you’ll want to keep a stash in the freezer, trust me.
Why you will love this recipe
Easy to make – no fancy shaping, no chilling time, no biscuit cutter. Just mix, flatten, slice, and bake.
Protein-packed & satisfying – thanks to cottage cheese, eggs, and salmon, these biscuits actually will keep you full.
Meal prep + freezer-friendly – make a batch, pop a few in the freezer, and thank yourself later. Just reheat and eat.
Ingredients, Variations and Substitutions
Flour – I used white whole wheat flour for a little extra nutrition and flavor, but regular all-purpose works just as well.
Baking powder + baking soda – the combo gives these biscuits their lift. If you’re out of baking soda, you can still make them with just baking powder (use 1 tbsp total).
For that classic biscuit texture, we’re adding shredded frozen butter into the flour before adding the wet ingredients.
Salt + black pepper – these bring balance and a savory backbone. If you’re using a saltier smoked salmon or cheese, you can dial the salt back slightly.
Dill – fresh dill works beautifully and adds that classic herby flavor. No dill? Try chopped chives or parsley.
Eggs – help bind the dough and add richness. If needed, you could swap in flax eggs.
Cottage cheese – this is where the protein magic happens. Use full-fat or 2% for the best texture. If you’re not a cottage cheese fan, ricotta is a creamier, milder alternative—but keep in mind it has a bit less protein and more moisture.
Olive oil – optional. I used it to brush the top of each biscuit before baking
Smoked salmon – I like using a tender, hot-smoked salmon and flaking it into small pieces. Leftover grilled salmon works too!
Shredded cheese – Gruere brings a nutty depth, while Gouda adds creamy meltiness. Sharp cheddar would also work if that’s what you’ve got in the fridge.
Equipment you will need
- large bowl
- medium mixing bowl
- whisk or fork
- silicone spatula or wooden spoon
- measuring cups and spoons
- parchment paper
- baking sheet
- bench scraper or sharp knife (for cutting the dough)
- cooling rack (optional, but handy)
- food processor (optional)
- pastry cutter (optional)
Top Tips for best tasting Salmon Biscuits
Use full-fat cottage cheese – for best flavor and texture. Lower fat versions will work, but full-fat gives that tender crumb.
Don’t overmix the dough – as soon as the flour is mostly incorporated, stop. A slightly shaggy biscuit dough = light, tender biscuits. Overmixing = hockey pucks.
Flour your surface lightly – too much flour during shaping can toughen the dough. Just a dusting is enough to keep it from sticking.
Brush the tops – a quick swipe of olive oil or melted butter before baking helps the tops brown beautifully.
Step-by-step instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and fresh dill.
- Add the grated butter and work it into the flour with your hands until the mixture resembles coarse crumbs.
- In a medium bowl, whisk the eggs and cottage cheese.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon. Once the dough begins to come together, add the shredded cheese and chopped smoked salmon. Stir just until combined.
- Turn out the dough onto a lightly floured surface. Pat it into a rough rectangle about 8×12 inches and around 1 inch thick. Use a sharp knife or bench scraper to cut it into rectangular biscuits. I made mine smaller in size. Feel free to cut larger-sized biscuits.
- Transfer the biscuits to a parchment-lined baking sheet, spacing them slightly apart. Brush the top of the biscuits with a little olive oil or melted butter.
- Bake for 18–20 minutes, or until the biscuits are puffed, golden, and lightly crisp at the edges.
- Let the biscuits cool on the baking sheet for 5 minutes before serving. Eat them warm, cold, or toasted.
The best ways to enjoy them.
Classic with herbed butter or cream cheese.
Open-faced biscuit sandwiches.
With a side salad.
Soup companion.
Protein-packed easy appetizer.
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Storage instructions, reheating
Cool completely before storing
Make sure your biscuits have cooled fully before packing them away to prevent sogginess and maintain that perfect crumb texture
Keep them airtight
Store leftovers in an airtight container or zip-top bag; they’ll stay fresh for about 3–4 days in the fridge.
Freeze for longer
Want to prepare ahead? Wrap biscuits individually in parchment or plastic wrap, then place them in a freezer bag. They freeze beautifully for up to 3 months.
Reheat
Unwrap and warm them in a 350°F (175°C) oven for 10–15 minutes, or until heated. For a quick fix, microwave for 20–30 seconds; however, the oven method keeps them crispier.
Toast ‘em up
For a little extra crunch, slice the biscuits in half and toast them lightly under the broiler or in a toaster oven before serving.
Smoked Salmon-Stuffed Cheese Biscuits Recipe
Equipment
- mixing bowls
- Whisk or fork
- spatula or wooden spoon
- measuring cups and spoons
- parchment paper
- baking sheet
- knife
- cooling rack
Ingredients
- 2.5 cups white whole wheat flour or all-purpose
- 1 tbsp + 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh chopped dill
- 2 large eggs
- 2 cups cottage cheese full-fat or 2%
- 3 tbsp cold diced butter
- 1.5 cup gruyère shredded
- 6 oz smoked salmon chopped into bite-sized bits
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and dill.
- Add the grated butter and work it into the flour with your hands until the mixture resembles coarse crumbs.
- In a medium bowl, whisk the eggs, cottage cheese until relatively smooth. It doesn’t have to be perfectly blended, just well mixed.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon. Once the dough starts to come together, add the shredded cheese and chopped smoked salmon. Stir just until combined.
- Lightly flour your work surface and turn out the dough. Pat it into a rough rectangle about 8×12 inches and around 1 inch thick. Use a sharp knife or bench scraper to cut it into 12 rectangular biscuits.
- Transfer the biscuits to your parchment-lined baking sheet, spacing them slightly apart. If you want a glossy, golden top, brush them with a little olive oil or melted butter.
- Bake for 18–20 minutes, or until the biscuits are puffed, golden, and lightly crisp at the edges. The tops should spring back gently when pressed.
- Let the biscuits cool on the baking sheet for 5 minutes before serving.
Notes
Nutrition
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Conclusion
These Smoked Salmon Stuffed Cheese Biscuits are irresistible.
They come together fast and deliver big on flavor and protein. Perfect for brunch or as a snack.
FAQ
Can I use regular all-purpose flour instead of white whole wheat?
Absolutely! All-purpose flour works well and will yield a slightly lighter biscuit.
Can I swap the smoked salmon for another type of fish?
You can! Hot-smoked salmon, leftover grilled salmon, or even smoked trout are tasty substitutes. Just chop it finely so it mixes well into the dough.
What if I don’t have cottage cheese?
No worries. Ricotta is a great alternative, although it’s creamier and has slightly less protein. Greek yogurt could work in a pinch, but expect a somewhat different texture.
Can I make these salmon biscuits dairy-free?
If you swap the cheese and cottage cheese for dairy-free alternatives, you’ll need to experiment a bit, as the texture might change. Using plant-based cheeses and a thick dairy-free yogurt might get you close.
