Smoked-Salmon Scramble with Dill Griddle Biscuits
© Tina Rupp

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.


  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.