I can’t believe I forgot to post this! I made this meal over a month ago and was typing out the directions when the computer died on me and I lost all my work! This recipe has recipes within recipes so it takes time to type all of this out. Life got busy and I kind of forgot I didn’t finish it. Oops!
I may have mentioned this a couple of times, but I LOVE Chef Michael Smith. I bought his “Family Meals” cookbook a while back and really like it. This recipe is from the Breakfast / Brunch section and it super tasty. The chive biscuits are amazing and the cheese sauce is heavenly! I just made regular fried eggs instead of the browned butter scrambled and it was still wonderful. I also don’t particularly like smoked salmon but my friend Mr. M does so it was basically for him. He said it really added that little something to push it over the top. This would make a lovely breakfast for Easter or perhaps Mother’s Day.
Smoked Salmon Brunch Biscuits
4 cups of flour
2 Tbsp baking powder
2 tsp salt
lots of fresh ground pepper
1 cup of butter, frozen
1 bunch of chives or green onions, thinly sliced
1 1/2 cups milk
Boursin Dill Sauce
1 cup milk
1 cup whipping cream
3 Tbsp cornstarch
1/2 tsp each of salt and pepper
1 wheel of your favourite Boursin Cheese
A handful or more of fresh dill, chopped
Brown Butter Scrambled Eggs
1 Tbsp of water
a pinch or two of salt
a few turns of your pepper grinder
1 Tbsp butter
12 slices of delicious smoked salmon, such as PEI’s Medallion smoked salmon
a handful of fresh dill sprigs
Preheat your oven to 400 degrees F. Turn on your convection fan if you have one. Line a baking sheet with parchment paper.
In a bowl whisk together flour, baking powder, salt and pepper. Dredge the block of frozen butter in flour, then grate it on the large holes of a box grater. ( This simple method avoids the hassle of cutting the fat into the flour. More importantly, it helps to keep the fat distinct from the flour, so its water can burst into steam and work magic on the biscuits’ texture.)
Gently whisk in the chives. Pour in the mil. Using the handle of a wooden spoon, vigorously stir the works together until a lump of dough forms and gathers up all the lose flour in the bowl. Fold the dough in half inside the bowl and gently flatten it. Repeat this folding and flattening step a few times to strengthen the dough. Sprinkle flour on the dough, the work surface, the rolling pin and your hands, and roll the dough out into a large, even circle about 1 inch (2.5cm) thick, dusting with flour and flipping the dough over once or twice. Cut out 8 large or 12 smaller circles and arrange them on the baking sheet.
Bake until the biscuits are golden brown and crispy, 15 minutes or so. Rest on the baking sheet while you ready the rest of the dish.
While the biscuits bake, measure the milk, cream, cornstarch, salt and pepper into a small saucepan. Bring to a simmer, stirring, over medium-high heat until the mixture thickens into a sauce, 5 minutes or so. Crumble in the cheese and stir until the sauce is smooth.; Turn off the heat and stir in the fresh dill.
Heat your favourite heavy skillet over medium-high heat. Whisk together the eggs, water, salt and pepper in a bowl. Drop the butter into the hot pan and gently swirl until golden brown and nutty-smelling. Immediately pour in the eggs. Cook, stirring with a rubber spatula or wooden spoon, until almost cooked, then remove from the heat and let the works finish cooking with their own heat.
Carefully split the freshly baked biscuits in half and arrange on plates. Divide the scrambled eggs among the biscuit bottoms. Add a layer of smoked salmon. Pour the sauce evenly over the works. Top with sprigs of fresh dill and the biscuits tops. Serve and share with a flourish!