I had leftover Buttermilk from last weekend’s biscuits & decided to make some more.

They came out a lil nicer looking but a couple didn’t rise (the oven in Bk is really bad).

And since Eggs Benedict are Jj’s favorite food, I decided to go for it & try my hand at making hollandaise sauce.

Homemade Eggs Benedict! Completely from scratch…

They came out quite good, if I do say so myself! The hollandaise didn’t thicken enough but the flavor was right – I might add a lil more cayenne next time though.

Recipes below, if you’d like

Clinton St Bakery Biscuits:

  • 2 c all-purpose flour
  • 1.5 tbs sugar
  • 2 tbs baking powder
  • 1/4 tsp salt
  • 6 tbs butter (chilled & cubed)
  • 3/4 cup buttermilk

Preheat the oven to 350° F.

Stir dry ingredients together in big mixing bowl.  Add cubes of chilled butter & mix together until pea or dime sized chunks form (careful not to over mix!).  Add buttermilk & mix until dough comes together.  Lightly flour working surface & knead a couple of times.  Flatten out to about 1 inch thick & use round cookie cutter to cut out biscuits.  Place on baking sheet then in oven for about 15 mins.  Rotate baking sheet halfway through.  If biscuits haven’t browned but look cooked, turn oven to broil for 1-2 mins.

*Note: make sure NOT to twist the cookie cutter – just cut straight down, biscuits won’t rise if you do.  Also, if you don’t have a round cookie cutter (like me), use measuring cup or small glass.

Take out of oven, drizzle with honey & enjoy!

Or save for Eggs Benedict…

Hollandaise Sauce:

  • 1/2 c unsalted butter
  • 3 large egg yolks
  • 4 tbs boiling water
  • 2 tbs warm lemon juice (or white-wine vinegar)
  • 1/4 tsp cayenne (use 1/2 tsp if you want more of a kick)
  • 1/2 tsp salt

Melt butter in pan & keep warm.

Place egg yolks on top of double boiler (or metal bowl over top of boiling water – just make sure the water doesn’t touch the bowl!).  Whisk until slightly thickened & add 1 tbs of boiling water.  Continue beating & add water in tbs by tbs.  Add lemon juice & take off heat.  Whisk briskly & slowly add melted butter.  Add salt & cayenne, continue whisking til thick & serve immediately.

It can sit while you cook the eggs… Since I don’t have a double boiler I used the same pot with boiling water for the eggs.

Poached Eggs:

Place bowl of hollandaise to side, bring water down to a simmer & add white-wine vinegar to pot (careful, it’ll splash…).

Crack egg into water.  If necessary stir water a little so egg whites stay together.  Cook for 3-4 mins, then scoop out with slotted spoon.  Let excess water drip through.

Eggs Benedict:

Cut biscuit in half. (If you have meat or spinach or anything else place on top biscuit). Place poached egg on top. Pour hollandaise over egg & EAT!

Nom nom nom