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,
Karlynn
How to Make Light as Air Buttermilk Biscuits
Ingredients
- 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
Instructions
- 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.
Nutrition
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Ross Bellwood says
My kinda breaky
Andrea Kay Clark says
They’re called Scones here in NZ, our biscuits are your cookies!
Heather Pollock says
Chip beef over fresh biscuits! Yumm
Lorianne Ward says
What time is breakfast Sunday?
Ida Pence Waterous says
That looks SOOO good.
The Kitchen Magpie says
IT IS! hahah! Now I want STEAK! I actually do have some deer chops in the fridge defrosting for tomorrow night…but there is never any leftovers of that.
Ida Pence Waterous says
I asked for eggs bennedict for Mom’s day
Jennifer Hossfeld says
This just gave me a craving lol
The Kitchen Magpie says
Me too…. I want hollandaise something fierce!