Name: Bacon Biscuit Benedict (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp Salt; 1/2 cup Cold Butter-cut into cubes; 3/4 cup Buttermilk; 3 Egg Yolks; 6 tbsp Melted Butter; 1 tbsp Lemon Juice; 1/4 tsp Cayenne Pepper; Pinch Salt; 8 slices Bacon; 4 Large Eggs; 1 tbsp White Vinegar

Recipe tier

A classic Eggs Benedict with a Southern twist, featuring flaky biscuits instead of English muffins and crispy bacon.

Total 45 min

Serves 4

Steps 6

Ingredients 14

Biscuits
2 cups 240 g All-Purpose Flour
1 tbsp 15 mL Baking Powder
tsp 2.5 mL Baking Soda
1 tsp 5 mL Salt
cup 113 g Cold Butter-cut into cubes
cup 177 mL Buttermilk
Hollandaise Sauce
3 75 g Egg Yolks
6 tbsp 89 mL Melted Butter
1 tbsp 15 mL Lemon Juice
tsp 1.25 mL Cayenne Pepper
Pinch N/A Salt
Other
8 slices N/A Bacon
4 N/A Large Eggs
1 tbsp 15 mL White Vinegar

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Equipment

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Instructions

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Preheat oven to 425°F (220°C).
Prepare Biscuits: In a large bowl, whisk together the Biscuits ingredients. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Drop onto a baking sheet and bake for 12-15 minutes.
Cook Bacon: Cook bacon until crispy. Set aside.
Poach Eggs: Fill a saucepan with water and bring to a simmer. Add vinegar. Crack eggs one at a time into the simmering water and poach for 3-4 minutes, or until whites are set and yolks are runny.
Prepare Hollandaise Sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together the Hollandaise Sauce ingredients until thickened and smooth. Be careful not to overheat.
Assemble: Split biscuits in half. Top each biscuit half with bacon, a poached egg, and a generous spoonful of Hollandaise Sauce. Serve immediately.