Little Farmer Recipe
2 farm eggs scrambled, fresh fruit & a butterfly pea blue biscuit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs
Fresh Fruit
Butterfly Pea Blue Biscuit
Method
Scrambled Eggs
- 1
- 2
Cook the Eggs
Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Once hot, pour in the whisked eggs. Stir gently with a spatula until they begin to set. Continue stirring until fully cooked, about 3-5 minutes. Remove from heat.
Fresh Fruit Preparation
- 3
Prepare the Fruit
Wash the strawberries and blueberries under cool water. Remove stems from strawberries and slice them. Peel and slice the banana.
- 4
Assemble the Fruit
In a serving bowl, combine the strawberries, blueberries, and banana slices. Mix gently to combine.
Butterfly Pea Blue Biscuit
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 6
Mix Dry Ingredients
In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1 teaspoon of butterfly pea flower powder, and a pinch of salt. Mix until well combined.
- 7
Add Wet Ingredients
Add 1 tablespoon of butter (softened) and 1 cup of milk to the dry ingredients. Mix until a soft dough forms.
- 8
Shape the Biscuits
Scoop tablespoons of the dough onto the prepared baking sheet, leaving space between each biscuit.
- 9
Bake the Biscuits
Bake in the preheated oven for 15-20 minutes, or until the biscuits are lightly golden. Remove from oven and let cool slightly.
