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For the Maple Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/3 cup Viking Farms Maple Syrup
- 1/2 cup whole milk
For the Eggs:
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon butter
- Fresh chives or parsley for garnish (optional)
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the Maple Biscuits:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix the maple syrup and milk together. Pour the liquid into the flour mixture and stir just until combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together. Pat it into a rectangle about 1-inch thick.
- Use a biscuit cutter or a glass to cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-pat the dough, and cut out additional biscuits until all the dough is used.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown.
- Prepare the Eggs:
- While the biscuits are baking, prepare the eggs. In a small bowl, beat the eggs with a pinch of salt and pepper.
- Heat the butter in a nonstick skillet over medium heat. Pour in the beaten eggs and cook, stirring gently, until the eggs are just set but still soft. Remove from heat.
- Assemble and Serve:
- Split the warm biscuits in half. Spoon some scrambled eggs onto the bottom half of each biscuit. Place the top half of the biscuit over the eggs.
- Garnish with fresh chives or parsley, if desired. Serve immediately, with extra maple syrup on the side for drizzling.
Enjoy your delicious Maple Biscuits with Eggs, a perfect blend of sweet and savory flavors for a satisfying breakfast!