My F&W
quick save (...)
Smoked-Salmon Scramble with Dill Griddle Biscuits
© Tina Rupp

Smoked-Salmon Scramble with Dill Griddle Biscuits

  • FAST

Dill griddle biscuits—a cross between hot cakes, crumpets and scones—make great breakfast sandwiches with a smoked-salmon-and-egg scramble.

  1. Quick Biscuit Mix
  2. 1 1/2 teaspoons dried dill
  3. Freshly ground black pepper
  4. 1/2 cup water
  5. 2 tablespoons canola oil, plus more for the griddle
  6. 2 large shallots, thinly sliced
  7. 6 large eggs, lightly beaten
  8. 4 ounces smoked salmon, coarsely chopped
  9. Hot sauce, for serving
  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.
  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.
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.