Eggs Bene-biscuits

My last post about brunch spurred a renewed dedication to brunch... so I made a variation on my all-time favorite eggs benedict. I used a recipe for biscuits instead of English muffins. I poached some eggs and covered them in Hollandaise sauce, and served them with spinach or smoked salmon.

Biscuits (10 biscuits):

Preheat oven to 450 degrees.

2 cups whole wheat flour
1/4 cup butter, cut up into little pieces (1/2 stick)
1 cup cold milk
1 tablespoons baking powder
1/4 salt

Mix together the flour, salt, and baking powder
Use a pastry cutter to cut in the butter
Mix in the milk until it is in little crumbs
Knead the dough together
Roll dough out or flatten it to 1/2 inch thick
Cut out or flatten to 2 1/2 inch biscuits (around 10)

Bake for 12 minutes or until golden brown


Hollandaise sauce 

Break 3 egg yolks into a bowl.
Add 2 tablespoons cold water, and whisk together.
Put the mixture over steaming water (in a double boiler, or put some aluminum foil over an inch of boiling water), and whisk for around 5 minutes, until it's pretty thick.
Add in chunks of butter (around 1/2 to 3/4 stick) and melt in.
Take the mixture off and add in 1 tablespoon of lemon juice (fresh).

Add sauteed spinach or smoked salmon.

YUM.