Biscuits and Bacon Eggs Benedict
OK, that’s an awkward title for a blog post, but hey, its descriptive. It’s a little bit of spin on the classic eggs Benedict, using some of my favorite things — homemade buttermilk biscuits, bacon smoked over cherry wood, an egg poached to perfection and a drizzle of hollandaise sauce.
Lets start with the biscuits: They’re done southern style, which means they rise up tall enough to slice and thus take the place of the traditional English muffin. One of the keys to great biscuits is to handle the dough as little as possible and keep it cool (or even cold) throughout the process. Mixing the dough is a job for a food processor or a Ninja type blender with multiple large blades. I’ve tried a hand mixer and I’ve tried a stand mixer. Neither gets the result I want. I’ve also used a simple pastry cutter, and that works pretty well, actually.
Unless you like tough biscuits, don’t use a rolling pin. Instead, pat the dough to the required thickness. About half an inch, or maybe a little less (it will end up twice that thick after folding).
As for the egg, if you have the patience and equipment, this would be great for a sous vide 60 degree egg, but in actual practice, I want the yolk soft but not too runny.
2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, thoroughly chilled
1 cup buttermilk
1-2 strips of cherry wood smoked bacon for each egg
1 egg per serving poached until yolk is nearly set, but not runny
Combine the dry ingredients in the bowl of a food processor (or a glass bowl if you're working by hand).
Cut the butter into chunks and add to the flour.
With a food processor, pulse a few times until the mixture resembles a coarse meal (if you're working by hand, use a pastry cutter and aim for the same consistency).
Add the buttermilk a little at a time and mix until just combined (you may need more or less, depending on the moisture content of your flour). The dough should be should be very moist.
Turn the dough out onto a floured board.
Gently, gently pat the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
Place the biscuits on a cookie sheet about 1 inch apart.
Bake for about 10-12 minutes or until tops are golden brown.
Do not overbake.
When the biscuits are done and while they're still warm, build the eggs benedict by slicing the biscuits as you would an English muffin, adding the poached egg, bacon strips and drizzle with hollandaise sauce.