Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

In a bowl, combine the Quick Biscuit Mix with the dill and 1/2 teaspoon of pepper. Stir in the water to form a thick batter.

Step 2    

Preheat a flameproof rimmed griddle and brush lightly with oil. Scoop the batter into eight 3-tablespoon-size mounds and spread each one to 3 inches. Cook over very low heat until lightly browned on the bottom, about 2 minutes. Brush the biscuits lightly with oil and turn them over. Cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer. Transfer the biscuits to a sheet of foil, cover and keep warm.

Step 3    

Heat the 2 tablespoons of oil on the griddle. Add the shallots and cook until lightly browned, 4 to 5 minutes. In a bowl, beat the eggs with the salmon and season with pepper. Scramble the eggs on the griddle, stirring until large curds form, 4 minutes. Serve the eggs with the biscuits and hot sauce.

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