Mini Biscuits & Scrambled Egg Recipe
Delight in our fluffy mini biscuits, baked to golden perfection and served warm, paired with creamy, perfectly scrambled eggs. A comforting classic that brings a touch of home to your breakfast table, this dish is the perfect way to start your day with a smile.
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Ingredients
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Biscuits and Eggs
Method
Preparation and Cooking
- 1
Make the Biscuits
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 2
Shape the Biscuits
Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness and cut into small rounds using a biscuit cutter or a glass. Place the rounds on a baking sheet lined with parchment paper.
- 3
Bake the Biscuits
Bake for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.
- 4
Scramble the Eggs
In a bowl, whisk the eggs together with salt and pepper. Heat a non-stick skillet over medium heat and add a little butter or oil. Pour in the eggs and gently stir until they are softly scrambled and slightly runny. Remove from heat.
- 5
