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For the biscuits, preheat the oven to 425°F. Line two large baking sheets with parchment paper; set aside.
Sift flour, baking powder, baking soda and salt into a large bowl.
Using a floured 2 1/2-inch biscuit cutter, cut out biscuits and transfer to prepared baking sheets, spacing them 1 to 2 inches apart.
Meanwhile, for the creamy chive spread, put cream cheese, zest, 1 teaspoon of the dill, chives and pepper into a medium bowl and stir together until combined.
Cover and set aside at room temperature.
To serve, split warm biscuits in half and spread bottom halves with some of the creamy chive spread.
Layer salmon, tomatoes and onions over cream cheese, then garnish with remaining 2 tablespoons dill and top with remaining biscuit halves. Serve immediately.