SMOKED SALMON BRUNCH BISCUITS

CHIVE BISCUITS

4 cups (1 L) of all-purpose flour

2 tablespoons (30 mL) of baking powder

2 teaspoons (10 mL) of salt

Lots of freshly ground pepper

1 cup (250 mL) of butter, frozen

1 bunch of chives or green onions, thinly sliced (at least 1 cup/250 mL)

1½ cups (375 mL) of milk

BOURSIN DILL SAUCE

1 cup (250 mL) of milk

1 cup (250 mL) of whipping cream

3 tablespoons (45 mL) of cornstarch

½ teaspoon (2 mL) each of salt and pepper

1 wheel (5.2 ounces/150 g) of your favorite Boursin cheese

A handful or more of fresh dill, chopped

BROWN BUTTER SCRAMBLED EGGS

3 eggs

1 tablespoon (15 mL) of water

A pinch or two of salt

A few turns of your pepper grinder

1 tablespoon (15 mL) of butter

TO FINISH

12 slices of delicious smoked salmon, such as PEI’s Medallion smoked salmon

A handful of fresh dill sprigs

Preheat your oven to 400°F (200°C). Turn on your convection fan if you have one. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt and pepper. Dredge the block of frozen butter in the 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 milk. Using the handle of a wooden spoon, vigorously stir the works together until a lump of dough forms and gathers up all the loose 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 (2.5 cm) 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 favorite 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 biscuit tops. Serve and share with a flourish!