Whisk eggs and milk until blended. Make well in centre of flour mixture. Add egg mixture; stir with fork until mixture forms stiff dough. Lightly knead dough on lightly floured surface just until it holds together. Pat or roll out to 1/2-inch thickness; cut into 3-inch rounds with floured biscuit cutter, rerolling scraps as necessary to make 10 rounds. Place on parchment-covered baking sheet.