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Smoked-Salmon Scramble with Dill Griddle Biscuits

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

  • Total Time:
  • Servings: 4

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  • 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


  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.
Contributed By Photo © Tina Rupp Published June 2012

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473650 2013-12-06 Grace Parisi fast-column|4|fast|healthy|breakfast|brunch june-2012 recipes,smoked-salmon-scramble-with-dill-griddle-biscuits 473650