12 Days of Baking: Biscuit Benedict

12 Days of Baking: Biscuit Benedict

Fairhaven Mill12/22/23

This twist on a breakfast classic is sure to become a new favorite! Today's recipe features buttery, fluffy homemade biscuits and homemade hollandaise sauce. This Biscuit Benedict recipe comes from Chef Natasha Langley at Skagit Landing Restaurant & Catering


Buttermilk Biscuits 

Yield: 15ea [2.5in Circle Cutter, 2in thick] 

Fairhaven Mill Organic All-Purpose White Flour | 997 g 

Butter [cold] | 12 oz 

Baking Soda | 3 g 

Baking Powder | 33 g 

Salt | 25 g 

Buttermilk | 1 qt 


Hollandaise Sauce 

Yield: 4 servings 

Egg Yolks | 3 ea 

Lemon Juice | 1 TBSP [or more as desired]  

Dijon Mustard | 1 tsp 

Cayenne | pinch 

Salt | ¼ tsp 

Clarified Butter or Ghee| ½ cup 

Additional Ingredients 

Eggs | 4ea 

Canadian Bacon | 4 ea 

Vinegar | splash 



  1. Mix together dry ingredients 
  2. Dice butter into pieces roughly ¼in in diameter; a medium to large pebble size 
  3. NOTE: You can large dice a pound of butter and put it in a food processor with about 2 cups of the dry mix and pulse a couple of times until the correct size is achieved.  
  4. Homogenously mix butter into dry mixture 
  5. NOTE: Sealed well, the dry/butter mix can be held in the freezer indefinitely. Watch for moisture.  
  6. Depending on how hot the kitchen is, you may want to place the butter mix in the freezer for 30 minutes or so. The colder the butter stays, the better.  
  7. Add butter mix to a large bowl and add buttermilk 
  8. With a ‘raking’ motion start to combine the dry and wet 
  9. NOTE: The secret to good biscuits is to not get the mix too warm or over develop the gluten. While mixing the dry and wet work quickly but don’t fold more than 3 times. 
  10. If you can’t work with the dough within 15 minutes, hold in refrigerator.  


  1. Lightly flour a clean counter 
  2. Gently flour the top of the dough, but not too much 
  3. Using a floured rolling pin, roll dough out to a desired thickness.  
  4. Cut into desired shape using whatever method you like. 
  5. NOTE: If using a circle cutter [or the like] don’t mush together and reuse scraps more than once, maybe twice. Every time you fold the scraps back together you develop more gluten and biscuits come out dense.  


  1. OPTIONAL: Brush the top with buttermilk to give it a sheen [if you don’t, they look a little more rustic] 
  2. Place on sheet pans lined with parchment and sprayed with oil 
  3. Set convection over to 350℉ [Conventional ovens should also be set to 350, but might take longer to bake] 
  4. For #8 circle cutter and about 2in thick the times are ~15min, rotate, 10min. Adjust accordingly based on size.  
  5. Tops should be golden brown and if you pull one apart there should be a raw spot in the middle no larger than a quarter. 
  6. Let carry over and cool before serving.  
  7. Biscuits can be wrapped tightly and frozen for up to 3 months 


  1. Melt the clarified butter on the stove until warm and liquid 
  2. Add the Egg yolks, lemon juice, cayenne, salt, and Dijon into a blender and turn to medium high until combined, about 3 minutes 
  3. With the blender on medium high slowly stream in the butter until it’s tick or emulsified.  
  4. For a thicker sauce add more butter, for a thinner sauce add some water a TBSP at a time, and for a more lemony sauce add a bit of lemon juice 


  1. Bring a pot of water to a boil and add a splash of vinegar 
  2. Gently crack 4 eggs into a bowl one at a time and add to the boiling water. Let cook about 5 minutes, or until as done as you like them 
  3. Pan sear bacon until crispy 
  4. Hot biscuits on bottom, layered with bacon, and poached eggs, then drizzle with Hollandaise sauce.
  5. Serve warm and enjoy! 

 Happy Baking!

- The Fairhaven Mill Team