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Buttermilk Biscuit Eggs Benedict

Buttermilk Biscuit Eggs Benedict

Buttermilk Biscuits:

  • 2.5 tsp baking powder
  • 2 tsp kosher salt
  • 2 tsp sugar
  • 1/4 tsp baking soda
  • 3.5 cups all purpose flour, plus more for surface
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for brushing
  • 1 cup chilled buttermilk

- Preheat oven to 425 degrees

- Pulse baking powder, salt, sugar, baking soda, and 31/2 cups flour in a food processor to combine.

- Add chilled butter and and pulse until largest pieces are penny-sized.

- Transfer to a large bowl and gradually drizzle buttermilk over top. Knead mixture a few times in bowl until a dry dough forms.

- Turn dough on a clean surface and pat into a 1-in thick square 

- Cut dough into four pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. 

- Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1in. thick rectangle. Trim a thin border around the sides to create clean edges.

- Cut into a 4x3 grid to make 12 biscuits. Transfer to a parchment-lined baking sheet, spacing 2 inches apart. Freeze 10 minutes.

- Brush top of biscuits with melted butter and place in oven. Reduce temperature to 400 degrees and bake until golden on top, 20-25 mins. 

  • 4 1/2inch-thick x 4in -long cuts of slap bacon
  • 8 fresh eggs (3 for hollandaise yolks)
  • 1/4 cup lemon juice 
  • 4 oz butter
  • 2 T fresh chives
  • S&P

For bacon:

  • Line a baking sheet with tin foil and lay bacon slabs across
  • Roast at 325 degrees for 10-15 min, or cooked to your liking
  • Drain bacon on a double layer paper towel

For Poached Eggs:

(Poach eggs last once bacon, biscuits, and hollandaise are ready)

  • In a wide pot, fill up to 1.5-2 inches of water with 1 T distilled white vinegar. Heat to a simmer
  • Crack eggs individually one at a time into a small bowl
  • Lightly swirl the water and pour one egg into the middle of the pot
  • Do not swirl the water any further to prevent break the yolk. Cook for 3.5-4 mins
  • When cooked, remove eggs from pot and rest gently on a paper towel to drain

For Eggs Benedict:

  • Slice biscuits in half. Top halved biscuits with bacon, followed by the poached egg. Top with 2 T of hollandaise, chopped chives, and lean the top half of the biscuit against it.