A southern twist on an elegant egg dish, my Biscuit Eggs Benedict is served on a flaky buttermilk biscuit and covered in creamy country gravy. It’s going to be your new favorite!
For reasons known only to me, and my insatiable appetite for biscuits, I decided that the world needed a Biscuit Eggs Benedict to make breakfast and brunch even more delicious!
I've never really been a classic eggs benedict aficionado. I mean, I enjoy most of the components on their own, but hollandaise has never been a fan favorite around here. But biscuits and gravy is always welcome!
So, I've modified my Biscuits and Gravy recipe to make a kind of Southern Eggs Benedict. A Country Eggs Benedict, if you will. My Grandma Olga Mae would be so proud!
This is everything you need to make these delicious Biscuit Eggs Benedict and the Country Gravy. I'll bet you have most of them right now. You might need to pick up some Canadian bacon. I'll wait...
See recipe card for quantities.
Here are a few adaptations you can make to suit your dietary needs:
- Biscuits - if you can't consume traditional dairy, unsweetened soy milk is a good substitute for the buttermilk and vegan butter or margarine can replace the butter.
- Canadian bacon - if you don't consume pork products, or meat at all, there are excellent plant based substitutes for the bacon. Just Google "veggie canadian bacon" for ideas.
- Gravy - you can make this milk based gravy with the milk substitute of your choice.
With multiple components, this recipe is easy to customize to your individual taste. Of course, we need biscuits and eggs, but we can always play with our food. Here are just a few examples:
- Biscuits - if you don't feel like making homemade biscuits, feel free to use store-bought. Just be sure to purchase the larger size, so the canadian bacon fits. You can also use the traditional english muffin. Your choice!
- Will it waffle? - Yes, it will waffle! Try this on my Extra Light and Crispy Yeast Waffles. An unusual, but amazingly delicious choice!
- Gravy - this is such a simple gravy, anyone can make it, but if you are wary, there are country/Southern gravy mixes available. You can also default back to a hollandaise sauce if you want.
- Maryland benedict- instead of the Canadian bacon, add on a crab cake and sprinkle your gravy with a bit of Old Bay.
- Canadian bacon - you can really substitute any meat you prefer. Ham, bacon, sausage patties... whatever your appetite desires!
- Carnivore's rejoice! - For an extra meaty meal, you could even add my Sausage Gravy to your Biscuit Eggs Benedict! Why not?
- Small batch - You don't have to make a huge batch of anything. My Small Batch Biscuit recipe makes just 4 biscuits.
As with any of my multiple-component recipes, I'll give you all the pictures and directions you need to make a delicious meal. Just take things one step at a time. I've placed the steps in a specific order to help you get everything ready at nearly the same time.
1. Biscuits: You can use store-bought, but my Buttermilk Biscuit recipe is simple and delicious.
1a. Whisk together dry ingredients and add cold cubed butter. Using your fingers, or a pastry cutter, mix/cut the butter into the flour.
1b. Add the cold buttermilk and mix until just combined. There will be some loose flour, but that's okay. It will all come together.
1c. Dump the dough on a lightly floured counter and roll or press into a square. Using a knife or bench scraper, divide the dough into quarters. Stack the quarters on top of each other and press back down. Repeat 2 more times.
1d. Roll the dough into a ½ inch thick rectangle and, using a 2.5 inch biscuit or cookie cutter, cut out as many biscuits as you can. Reform the scraps and cut more biscuits until you have used most of the dough.
1e. Put biscuits on parchment lined baking sheet and place in the freezer while you preheat the oven to 450°F. Remove from freezer and brush the tops with egg wash.
1f. Bake biscuits at 450°F for 15 to 18 minutes, or until flaky and the tops are golden brown. Allow to cool on a wire rack while you continue with the recipe.
Note: While the biscuits are baking, you can complete the rest of the components.
2. Poached Eggs: Use your favorite method to poach eggs or use my Foolproof Poached Eggs recipe.
2a. Crack eggs, one at a time, into a fine mesh strainer to remove the more watery portion of the whites. Transfer each egg to a small bowl or cup. Carefully place 4 eggs in a skillet with water that has been heated to just below boiling. Turn off the heat and cover for 3 minutes and 30 seconds.
2b. Using a slotted spoon, remove eggs from the water in the order that you added them to the water. Place poached eggs on a platter while you repeat the process with 4 more eggs. Keep water warm to reheat the eggs while you make the gravy.
3. Country Gravy
3a. Melt butter in a large skillet over medium-high heat. Sprinkle flour over the surface of the melted butter.
3b. Whisk constantly until mixture turns light brown, about 1 minute.
3c. Slowly whisk in milk and bring to a boil. Whisk continuously to avoid lumps forming.
3d. Reduce to a simmer and cook, whisking occasionally, until slightly thickened, about 4 to 5 minutes. Remove from heat. If lumpy, strain through a fine mesh strainer. Salt and pepper to taste.
4a. Heat Canadian bacon in a pan until warm. Open biscuits and lay a piece of Canadian bacon on the bottom half.
4b. Place a poached egg on top of each slice of Canadian Bacon.
4c. Drizzle each stack generously with country gravy.
4d. Repeat the process with the rest of your biscuits. Dig in and enjoy!
Hint: You can make these for a crowd by doubling the recipe! Here's how to manage your time:
- Keep the biscuits warm, covered with aluminum foil, in a 200°F oven. Make all of your eggs and set aside. Make your gravy and keep warm on very low heat.
- When ready to eat, quickly heat your Canadian bacon in a pan, reheat your eggs, one at a time in very warm water for about 30 seconds, and then assemble to order. Everyone gets a hot eggs benedict and you look like a culinary genius!
- When cutting out your biscuits, press straight down and pull straight back up. Don't twist your biscuit cutter or you'll seal the edges, preventing the biscuits from achieving a full rise.
- If you don't have a biscuit or cookie cutter, don't use a drinking glass to cut out your biscuits. The rounded edge will also seal your biscuits layers. Instead, cut away a thin layer of dough around the perimeter of your rectangle and use a sharp knife to cut out square biscuits. And order yourself biscuit cutters for next time.
Vinegar helps the egg whites constrict when cooking, insteading of spreading too much. If you don’t want to use vinegar, your eggs will still turn out just fine, but they may spread more.
No! Poaching eggs isn't as difficult as most people think, but you don't have to have them on your Eggs Benny to make them delicious. Try a fried egg or even a scoop of scrambled eggs instead!
Biscuits can be stored for up to 3 days at room temperature. Store the gravy in the refrigerator in a closed container for up to 3 days. Canadian bacon can be stored in the fridge in a zip top bag for 3 days as well. Poached eggs can be stored in a closed container of cold water for up to 2 days.
Wrap your desired amount of biscuits in aluminum foil and heat in a 350°F oven for about 10 to 15 minutes, or until warmed through. Microwave the gravy for 90 seconds, stirring every 30 seconds. Quickly heat the Canadian bacon in a skillet. DIp the eggs in very warm (not boiling) water for 30 to 45 seconds. Assemble and enjoy!
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Biscuit Eggs Benedict with Country Gravy
- 2 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon sugar
- 1 teaspoon salt
- 8 tablespoon unsalted butter very cold and cut into small cubes
- ¾ cup buttermilk very cold
- 1 large egg, whisked with 1 tbs water for egg wash
- 3 inches water
- 4 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk
- Salt and pepper to taste
- 8 pieces Canadian bacon or ham
- Line a large baking sheet with parchment paper.
- Whisk together one egg with one tablespoon of water for your egg wash. Set aside.
- In a mixing bowl, whisk together all the dry ingredients.
- Toss cold butter cubes into the dry ingredients and, using a pastry cutter or your fingers, mix in the cold butter until you have a mixture of flat pieces and crumbly, pea sized bits of butter mixed into the flour.
- Make a well in the center of the mixture and add the cold buttermilk. Using a dough whisk or a sturdy spatula, bring the wet and dry together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.
- Dump the dough out onto a lightly floured surface. Using your hands, gently bring it everything together into a rough square. With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 2 more times.
- Pat the dough into a rectangle at least ½ inch thick. Using a floured 2.5 inch biscuit or cookie cutter, cut out your biscuits. Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can. Place in freezer for 15 minutes while you preheat oven to 450°F.
- Remove biscuits from the freezer. Brush the tops lightly with an egg wash and sprinkle with flaky salt, if desired. Bake in a 450° oven for 15-18 minutes, or until golden brown.
- Add at least 3 inches of water to a large skillet over medium high heat. Bring the water close to a boil, where small bubbles have formed and are rising to the surface and popping (about 195°F, if you really want to measure). Add 1 tablespoon of vinegar to the pan and mix in.
- Crack an egg into a fine mesh strainer to remove the more watery portion of the whites. Transfer egg to a small bowl or cup. Repeat with 3 more eggs, each in its own bowl or cup. Remove pan from the heat.
- Gently tip the eggs into the hot water, one at a time, leaving enough room between the eggs that the whites don't touch.Place lid on the pan and set the timer for 3 minutes and 30 seconds.
- Using a slotted spoon, remove eggs from the water in the order that you added them to the water. Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 15 to 30 seconds.
- Place poached eggs on a platter while you repeat the process with 4 more eggs. Keep water warm to reheat the eggs while you make the gravy.
- Sear canadian bacon slices in a pan for anbout a minute per side. Keep warm.
- Melt 2 tablespoons butter in a large skillet placed over medium high heat. Add flour and whisk constantly until mixture turns light brown, about 1 minute.
- Slowly whisk in milk and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 4 to 5 minutes. Remove from heat.
- If gravy appears lumpy, pass through a fine mesh strainer. Season with salt and pepper to taste.
- Reheat eggs when ready to serve by dipping each egg in hot water for 30 to 60 seconds.
- Split each biscuit in half and place on a plate. Top the bottom biscuit with a piece of pan seared Canadian bacon. Carefully place a poached egg on top. Repeat with remaining biscuits. Pour gravy over the eggs and enjoy!
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.
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