In the work bowl of a food processor, place salmon, cream cheese, dill, pepper, and garlic; pulse until smooth. Transfer to a small bowl, and cover with plastic wrap. Refrigerate for at least 1 hour.

Using a Wilton 1M star tip, pipe mousse onto Seasoned Biscuits in a spiral motion starting in center to create a rosette shape. The smoked salmon mousse can be made up to a day ahead and refrigerated, but should be served immediately once piped on the biscuits. Garnish with basil, if desired.