Buttermilk Biscuit Eggs Benedict

Recipe

Creamy hollandaise, perfectly poached eggs, all atop fluffy biscuits.

Ingredients: 

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

How to Make:

1. Preheat oven to 425 degrees

2. Combine baking powder, salt, sugar, baking soda, and 31/2 cups flour in a food processor.

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

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

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

7. 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. 

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

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

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

Ingredients:

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:

1. Line a baking sheet with tin foil and lay bacon slabs across.

2. Roast at 325 degrees for 10-15 min, or cooked to your liking.

3. Drain bacon on a double-layer paper towel.

For Poached Eggs:

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

1. Fill up to 1.5-2 inches of water in a wide pot with 1 T distilled white vinegar. Heat to a simmer

2. Crack eggs individually one at a time into a small bowl

3. Lightly swirl the water and pour one egg into the middle of the pot

4. Do not swirl the water any further to prevent breaking the yolk. Cook for 3.5-4 mins

5. When cooked, remove eggs from the pot and rest gently on a paper towel to drain

For Eggs Benedict:

1. Slice biscuits in half. 

2. Top halved biscuits with bacon, followed by the poached egg. 

3. Top with 2 T of hollandaise, and chopped chives, and lean the top half of the biscuit against it.