Cook Time:
16-18 minutes

The high moisture content of Laura Chenel Four Peppercorn Chabis baked into biscuit dough imparts a soft texture and peppery flavor. Brush the top of each biscuit with buttermilk and sprinkle with fresh pepper before baking to enhance the slightly sharp bite and spicy flavor of these biscuits. Mix smoked salmon with lemon, dill and mayonnaise and divide evenly among the biscuits. The biscuits and smoked salmon can be made ahead of time and assembled when ready to serve. Make them a meal with a green salad or prepare as an appetizer.

Recipe by chef Jacquelyn Buchanan, Laura Chenel, 2015.

Featured Cheese
Four Peppercorn


Black Pepper Biscuits

  • 5 ounces (2/3 cup) Laura Chenel Four Peppercorn Fresh Goat Cheese pillow
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
  • 1 cup buttermilk, divided
  • Coarse black pepper for garnish

Smoked Salmon Filling

  • 8 ounces hot (i.e., fully cooked) smoked salmon
  • Zest and juice from 1/2 lemon
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon good-quality mayonnaise


Black Pepper Biscuits

  1. Preheat oven to 400°F. Whisk the flour, baking powder, baking soda, sugar, salt and pepper together in a large bowl. Using fingertips, rub the butter into the dry ingredients until a coarse meal forms.
  2. Rub in the fresh Four Peppercorn Fresh Goat Cheese pillows until well mixed. Add 3/4 cup buttermilk and stir with a fork until the dough comes together.
  3. Pat the dough out on a lightly floured surface into a 3/4-inch round. Using a floured 1-1/2-inch diameter cutter, cut out biscuits and place on parchment-lined baking sheets. Gather scraps together gently, pat out dough and cut additional biscuits.
  4. Brush the top of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with coarse black pepper.
  5. Bake until golden brown, 16-18 minutes, rotating sheets halfway through baking time. Cool biscuits on rack.

Smoked Salmon FIlling

  1. In a small bowl, break or shred the smoked salmon into fairly large pieces.
  2. Add the lemon zest, lemon juice, dill and mayonnaise to the salmon. Stir the mixture until well combined.
  3. Split biscuits in half horizontally. Spread bottom halves with a thin layer of sweet butter. Divide the salmon among the biscuits. Top each with a dill sprig and biscuit top.
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