Smoked-Salmon Scramble with Dill Griddle Biscuits

• 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.
2. Stir in the water to form a thick batter.
3. Preheat a flameproof rimmed griddle and brush lightly with oil.
4. Scoop the batter into eight 3-tablespoon-size mounds and spread each one to 3 inches.
5. Cook over very low heat until lightly browned on the bottom, about 2 minutes.
6. Brush the biscuits lightly with oil and turn them over.
7. Cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer.
8. Transfer the biscuits to a sheet of foil, cover and keep warm.
9. Heat the 2 tablespoons of oil on the griddle.
10. Add the shallots and cook until lightly browned, 4 to 5 minutes.
11. In a bowl, beat the eggs with the salmon and season with pepper.
12. Scramble the eggs on the griddle, stirring until large curds form, 4 minutes.
13. Serve the eggs with the biscuits and hot sauce.

biscuit mix, dill, freshly ground black pepper, water, canola oil, shallots, eggs, salmon, sauce

Taken from www.foodandwine.com/recipes/smoked-salmon-scramble-dill-griddle-biscuits (may not work)