Dill griddle biscuits—a cross between hot cakes, crumpets and scones—make great breakfast sandwiches with a smoked-salmon-and-egg scramble.
Quick Biscuit Mix
1 1/2 teaspoons dried dill
Freshly ground black pepper
1/2 cup water
2 tablespoons canola oil, plus more for the griddle
2 large shallots, thinly sliced
6 large eggs, lightly beaten
4 ounces smoked salmon, coarsely chopped
Hot sauce, for serving
How to Make It
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.
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.
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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