Steak n’ Eggs Benedict with Buttermilk Biscuits
Steak n’ Eggs Benedict isn’t really a recipe at all, it’s just making my Blender Hollandaise Sauce and using steak instead of ham or bacon.
Homemade Buttermilk Biscuits are, however, a new recipe here on The Kitchen Magpie. I love biscuits and I’m perplexed as to how I’ve never gotten around to making Buttermilk Biscuits, the most famous of all? How did that happen?
Well, it’s time to rectify this problem, right now.
Voila. Buttermilk Biscuits. Mile-high, amazing biscuits.
The steak part comes in when you have leftovers. BBQ season is coming – actually, we BBQ year round – and steak leftovers are going to start happening. I honestly will make an extra steak for a protein packed breakfast the next day, or to top a lunchtime salad with the leftovers. I love leftover steak!
All you’re going to do is take a biscuit, halve it, place steak on one half, top it with a poached egg, then pour my Blender Hollandaise Sauce all it.
Done like dinner, or breakfast/brunch, whichever it may be.
This is pretty much one of the best ways to use up leftover steak on a weekend. Sure, it would be great any day of the week, but who has time to make biscuits and Hollandaise on a Monday? Other than me, of course.
Happy Baking everyone!
Love you more than chocolate,
PIN THIS RECIPE to your BREAKFAST RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
How to Make Light as Air Buttermilk Biscuits
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Side Dish
- Karlynn Johnston
- 2 cups all-purpose flour plus more for dusting the counter
- 1 teaspoon â„4 baking soda
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter as cold as possible!
- 1 cup buttermilk plus 1-2 tbsp more if needed
Pre-heat your oven to 400 degrees F.
Whisk together the dry ingredients. Cut in the butter until it is pea sized crumbles.
Pour in the buttermilk and mix until combined. The dough should be fairly sticky, and not dry at all. Add a bit more buttermilk if needed at this point.
Flour your work surface, then place the dough on top.
Fold the dough over itself three or four times (this helps create those big layers) and then pat out with your hands to a one inch thickness.
Use a round biscuit cutter (or a soup can!) to cut out the biscuits.
Place on a parchment lined baking sheet.
Bake in the oven for 12-15 minutes, until the tops are lightly browned.
Remove and cool slightly on the sheets, then transfer to a baking rack.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.