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Country Scramble


  • 3 Tablespoon butter

  • 3 Tablespoons flour

  • ½ half cups heavy cream

  • 1 teaspoon chicken base

  • 1 tin of Pillsbury buttermilk biscuits

  • 2 Teaspoon olive oil

  • 3 eggs

  • Salt and pepper to taste


  1. In a large skillet or frying pan over medium heat, melt the butter

  2. When the butter is completely melted, add the flour, and whisk to make a roux

  3. Add the heavy cream and continue to whisk until smooth and creamy, adding the chicken base and salt and pepper-turn down the heat cover to keep warm

  4. Cook the biscuits according to package directions

  5. Scramble and cook the eggs when the biscuits come out of the oven

  6. Open a biscuit into 2 halves and plate. Top with half the scrambled eggs and a ladle of gravy over everything

  7. This works with any variety of egg cookery

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