Biscuit Benny Recipe

Prepare and bake biscuits

Preheat oven to 450°F (230°C). In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Add the cold cubed butter and cut it into the flour with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized bits. Make a well, pour in 3/4 cup buttermilk, and fold gently with a spatula until just combined—do not overwork. If dough is very sticky add a tablespoon of flour. Turn dough onto a lightly floured surface, fold it over 2–3 times to create layers, and pat to about 1-inch thickness. Use a 2.5–3-inch biscuit cutter to cut rounds (do not twist). Gather scraps and repeat to get 6–8 biscuits. Place on a baking sheet lined with parchment, brush tops with remaining buttermilk, and bake 12–15 minutes until golden brown. Let cool slightly while you prepare other components.

Par-cook potatoes

While biscuits bake, par-cook the diced potatoes: place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 5–6 minutes until just tender but not falling apart. Drain well and let steam-dry for 1–2 minutes.

Finish potatoes

Heat a wide skillet over medium-high heat. Add oil and butter until bubbling. Add the drained potatoes in a single layer and let them sit undisturbed 2–3 minutes to form a crust, then toss or 'fork-fry' (pressing lightly with a spatula or fork) to break a few edges and continue to brown, about 6–8 minutes total. Season with garlic powder, paprika, salt, and black pepper. Stir in chopped parsley, taste and adjust seasoning. Keep warm in a low oven (200°F/95°C) if needed.

Make hollandaise

Set up a double boiler (saucepan of simmering water with a heatproof bowl over it, not touching the water). In the bowl whisk the 3 egg yolks with the lemon juice until slightly thickened. Place the bowl over barely simmering water and whisk constantly. Slowly drizzle in the warm clarified or melted butter in a thin stream while whisking until the sauce emulsifies and thickens to a ribbon consistency (3–5 minutes). Remove from heat. Whisk in 3/4 tsp d'espelette pepper and season with salt. If the sauce is too thick, whisk in hot water 1 tsp at a time to reach a pourable consistency. Keep warm over very low heat (or in a thermos) until plating.

Warm ham

Warm a skillet over medium heat, add the sliced ham and warm for 1–2 minutes per side until heated and slightly caramelized. Keep warm.

Poach eggs

Bring a wide, shallow saucepan of water to a gentle simmer (not a rolling boil). Add 1 tbsp white vinegar and 1/2 tsp salt. Reduce heat so small bubbles appear but the surface is relatively calm. Crack each egg into an individual small bowl. Create a gentle whirlpool with a spoon and slip one egg into the water. Poach eggs 3–3.5 minutes for runny yolks (or 4–5 minutes for slightly firmer). Remove with a slotted spoon, drain on paper towels briefly. Repeat with remaining eggs. Keep poached eggs warm by resting briefly in a bowl of warm water if necessary.

Make vinaigrette

Make the vinaigrette: in a small bowl whisk together champagne vinegar, Dijon mustard, honey, salt and pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust acidity or seasoning.

Dress salad

Toss the baby arugula with just enough vinaigrette to lightly coat (reserve a little dressing). Top with shaved Parmesan and set aside until plating.

Build Biscuit Benny

Halve each warm buttermilk biscuit horizontally. Place the bottom half on each plate. Layer warmed sliced ham (about 2–3 oz per plate) on the biscuit. Gently place a poached egg atop the ham. Spoon the warm d'espelette hollandaise over the eggs (about 2–3 tbsp per egg). Dust lightly with extra d'espelette pepper and freshly ground black pepper, and a pinch of fine sea salt if desired. Place the top biscuit half on the side or slightly ajar.

Plate and garnish

Add a generous portion (about 3/4 cup) of the fork-fried potatoes to the plate. Add a mound of dressed arugula salad beside the sandwich. Drizzle any reserved vinaigrette if needed and finish the salad with remaining shaved Parmesan. Optionally brush the biscuit tops with a little melted butter for shine. Serve immediately so eggs and hollandaise are warm.