1/2 cup unsalted butter, cut into pieces and chilled
3/4 cup whole milk
2 tbsp green onion, minced, white and pale green portions only
2 tbsp fresh chives, minced
2 tbsp fresh flat-leaf parsley, minced
8 oz cold-smoked salmon, thinly sliced
3/4 cup creme fraiche
2 tsp lemon zest, finely grated
Preheat the oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper.
To make the biscuits, combine the flour, baking powder and salt in a food processor and pulse once or twice to blend. Add the butter and pulse until it is finely chopped and the mixture has the texture of coarse cornmeal. Transfer the mixture to a bowl and add the milk, green onion, chives, and parsley. Gently stir until the dough is evenly mixed; avoid overmixing.
Transfer the biscuit dough to a lightly floured work surface. Press the dough into a 9-inch square about 1/2 inch thick. Cut the dough into 6 even strips in each direction, making 36 squares. Set the biscuits on the baking sheet about 1 inch apart. Bake until puffed and lightly browned, 12 to 15 minutes. Transfer the biscuits to a wire rack to cool.
Cut each biscuit in half horizontally. Cut the smoked salmon into strips about 1 inch wide and a few inches long. Stir together the creme fraiche and lemon zest in small bowl.
To assemble the biscuits, fold the salmon strips into 1 inch squares and set them on the bottom portions of the biscuits, add a dollop of the creme fraiche, and top with the other biscuit halves. Arrange the biscuits on a platter or tray and serve.
Makes 36 biscuits.
To double, double all the ingredients, making the biscuits in batches.
Best not to halve but you can cut the biscuits into 16 pieces for larger portions.
You can make the biscuits 1 day ahead and store in an airtight container; split and fill not more than 1 hour before serving.