Smoked-Salmon Scramble with Dill Griddle Biscuits

1. 1

   In a bowl, combine the Quick Biscuit Mix with the dill and 1/2 teaspoon of pepper.

2. 2

   Stir in the water to form a thick batter.

3. 3

   Preheat a flameproof rimmed griddle and brush lightly with oil.

4. 4

   Scoop the batter into eight 3-tablespoon-size mounds and spread each one to 3 inches.

5. 5

   Cook over very low heat until lightly browned on the bottom, about 2 minutes.

6. 6

   Brush the biscuits lightly with oil and turn them over.

7. 7

   Cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer.

8. 8

   Transfer the biscuits to a sheet of foil, cover and keep warm.

9. 9

   Heat the 2 tablespoons of oil on the griddle.

10. 10

    Add the shallots and cook until lightly browned, 4 to 5 minutes.

11. 11

    In a bowl, beat the eggs with the salmon and season with pepper.

12. 12

    Scramble the eggs on the griddle, stirring until large curds form, 4 minutes.

13. 13

    Serve the eggs with the biscuits and hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.