Breakfast Biscuit with Scrambled Egg & Maple Ham


American Biscuit 1

  • 250g Fresco Pancake Mix
  • 150g Bread Flour
  • 30g Butter
  • 5g Yeast (Dissolved in lukewarm water)
  • 100ml Water


In a bowl, mix the butter with the AFCMI Pancake Mix, and bread flour. Add the water and yeast.

Knead at low speed into a smooth dough. Table rest for 1 hour. Roll out to about 2-inch thickness.

Cut out with a round cookie cutter.

Sprinkle semolina on a baking tray and place the biscuit.

In a frying pan, cook ham until just crispy.


Allow to rise for 1 hour then cook on a low heat dry frying pan, 2-3 minutes each side. Do not add oil. It will make up to 12 biscuits, 2 1⁄2 size.