Preparation:
Preheat oven to 425F Degrees.
In medium bowl, toss onion and vinegar. Cover and set aside to marinate for at least 30 minutes and up to 3 hours.
Into large bowl, sift together flour, baking powder, salt, dry mustard and black pepper. Cut in shortening with pastry cutter or 2 knives, then stir in scallions and parsley. Lightly stir in enough milk with fork to make soft dough. Turn out dough onto lightly floured surface.
Lightly pat out dough to 3/4 inch thickness. Sprinkle dough lightly with flour. Cut into 15 rouns with 1 1/2-inch biscuit cutter. (Do not twist cutter when cutting dough.)
Place biscuits, sides touching, on greased baking sheet. (Biscuits can be prepared to this point, then refrigerated, tightly covered, up to 4 hours before baking.) Bake at 425F degrees for 18 to 20 minutes, until golden.
Let biscuits cool for about 10 minutes. Split biscuits in half horizontally. Spread biscuits bottoms with smoked salmon spread and top each with a little pickled onion and 1 dill sprig. Arrange biscuits on serving platter, replace top half of biscuits slightly askew and serve immediately.
NOTE: Seasoned rice-wine vinegar can be found in the Asian foods section of well-stocked grocery stores. |
