Rosemary Biscuit Eggs Benedict
Aromatic rosemary biscuits are the foundation for this fresh take on eggs Benedict, which replaces the traditional hollandaise with simple cheese sauce.
By Yankee Magazine|Aug 17 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanTender, aromatic rosemary biscuits are the foundation for this fresh take on eggs Benedict, which replaces the traditional hollandaise with simple cheese sauce and adds peppery arugula and seared tomatoes on the side. Recipe from the Beehive Café, in Bristol, Rhode Island.
Yield:
6 servingsIngredients
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons table salt
1 cup cold unsalted butter, cut into thin slices
2 tablespoons finely chopped fresh rosemary
1 ⅓ cups buttermilk
1 tablespoon milk or cream
Instructions
Preheat oven to 400° and set a rack to the middle position. Line a baking sheet with parchment paper or a nonstick liner.
First, make the biscuits: In a large bowl, thoroughly mix together the flour, baking powder, baking soda, and salt. Use your fingers to work the butter into the flour mixture, smearing the butter as you do. (Alternatively, you can use a pastry cutter.) Stop when the mixture looks like cornmeal with lumps and bean-size bits of butter remaining. Mix in rosemary. Add the buttermilk and gently work into the dough (being careful not to overwork it).
Roll the dough out to 1-inch thickness on a lightly floured surface. Using a biscuit cutter or 3- or 4-inch round cookie cutter, cut out 12 biscuits, re-rolling scraps as needed. Place biscuits on the baking sheet, and brush their tops with milk or cream. Bake until biscuits are puffed and golden, 20 to 25 minutes; set aside to cool.
Meanwhile, make the sauce.
You simply cannot call fried eggs with cheese sauce Benedict. This particular cheese sauce is both heavier and more complicated thana fool proof blender hollandaise.
Agreed on the sauce