Laura Chenel’s 4 Peppercorn Chabis and Black Pepper Biscuits with Smoked Salmon and Dill

Black pepper biscuits with smoked salmon and 4 peppercorn Laura Chenel's Chabis

The biscuits are very tender and delicate. The flavor works well with fillings such as sausage, prosciutto or smoked salmon. The biscuits would also be a delicious side for soup or a salad.


Makes 48 appetizer size biscuits


  • 5 ounces (⅔ cup) Laura Chenel’s 4 Peppercorn Chabis
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, chilled and cut into cubes
  • 1 cup buttermilk, divided
  • Coarse black pepper for garnish


  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 4 Peppercorn Chabis until well mixed. Add ¾ cup buttermilk and stir with a fork until the dough comes together.
  3. Pat the dough out on a lightly floured surface into a ¾-inch round. Using a floured 1½-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:


  • 8 ounces hot smoked salmon
  • Zest and juice from ½ lemon
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon good quality mayonnaise


  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.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s, 2015