Black Pepper Biscuits with Smoked Salmon | Laura Chenel

Ingredients

• 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
• 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