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Biscuit and Eggs Benedict

  • Difficulty Moderate
  • Time 1 hour 30 minutes

Biscuit & Eggs Benedict Recipe

  • Recipe by: Matt Broussard @acooknamedmatt
  • Difficulty level: Moderate
  • Time: 1.5 hours 



  •  2 cups all-purpose flour
  • 1 tablespoon Spiceology Baking Powder
  • 1/2 teaspoon salt
  • 1/2 cup cold cubed butter
  • 3/4 cup buttermilk

Egg wash

  • 1 egg
  • 1 tablespoon water


Poached egg

  • 1 egg 
  • pinch salt
  • 1 tablespoon rice vinegar



  1. Mix all the dry ingredients with the butter until butter turns into pea-size balls.
  2. Mix in buttermilk.
  3. Roll out on a floured surface and give about three folds. 
  4. Cut into equal sizes and put on a greased sheet lined with parchment paper. 
  5. Brush lightly with egg wash.
  6. Bake at 425°F for 4 minutes on all four sides. 
  7. Remove and brush with melted butter.


  1. Put egg yolks and lemon juice in a heatproof bowl. 
  2. Place a pot, fill a third of the way, on the stove on low heat. 
  3. Place the heatproof bowl on top of the pot on the stove.
  4. Whisk continuously until eggs become ribbony and fluffy. 
  5. Remove from pot and begin adding in melted butter while whisking. 
  6. Alternate from heat on and off to avoid scrambling. 
  7. Once the sauce is thick, add tarragon and season with salt, smoked pepper, and lemon juice to taste. 
  8. Hold in a warm place until ready to serve.

Poached egg 

  1. Bring a pot with water salt and vinegar to a soft boil. Not rolling! 
  2. Crack egg into small bowl or cup. 
  3. Form a vortex in the pot of water and drop an egg in the center slowly. Slooooowly. (See Matt’s Youtube video above for inspiration.) 
  4. Let cook for about two minutes or until desired doneness.  


Smother those poached eggs with hollandaise. Finish with flake salt. 

Serve biscuits with your choice of bacon…. or not!

Biscuit and Eggs Benedict

Used in this Recipe

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Baking Powder home cooking

Baking Powder

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Tarragon Leaves for home cooking

Tarragon Leaves, C/S


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Smoked Black Peppercorns

Smoked Peppercorns, Black


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