Somthin ' N ' Grits Bennies Recipe

Make the dough

Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda and salt. Using a pastry cutter or your fingers, cut the cold cubed butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk and shape

Pour in 1 cup buttermilk and stir with a fork just until combined; do not overmix. Turn dough onto a lightly floured surface, gently pat to about 1-inch thickness. Fold once and pat again to create layers, then use a 2.5–3 inch cutter to cut 4 large biscuits (or 6 smaller). Gather scraps and re-cut if needed.

Bake

Place biscuits on a baking sheet lined with parchment. Brush tops with extra buttermilk. Bake 12–15 minutes until golden and risen. Remove and let cool slightly, then halve each biscuit horizontally. Keep warm.

While biscuits bake, cook bacon. Preheat a large skillet or griddle over medium heat. Add the thick-cut bacon slices in a single layer and cook 4–6 minutes per side until crisp-tender and browned. Transfer to paper towels to drain. Keep warm in a low oven (200°F/95°C) if desired.

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil. Add 1 tsp salt, then slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently to prevent sticking. Cook stone-ground grits 20–40 minutes (or quick/medium according to package) until thick and creamy.

Once creamy, stir in 2 tbs butter and 3/4 cup grated sharp cheddar until melted and smooth. Taste and adjust salt and pepper (add 1/4 tsp pepper). Keep warm on very low heat, stirring occasionally. If too thick, loosen with a splash of milk.

Prepare a double boiler

Set a heatproof bowl over (not touching) a pot of gently simmering water. The bowl should be warm but not hot to the touch when you start.

Whisk yolks

Whisk 3 egg yolks with 1 tablespoon lemon juice (and 1/2 tsp Dijon if using) until combined. Place bowl over the simmering water and whisk continuously until the mixture thickens slightly and becomes pale and ribbony, about 2–3 minutes. Be careful not to cook into scrambled eggs.

Emulsify with butter

Slowly drizzle the hot melted butter into the yolk mixture while whisking constantly. Start drop by drop, then increase to a thin steady stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy. Remove from heat. Whisk in 1/8 tsp cayenne (or a dash hot sauce) and 1/4 tsp salt. Keep warm; if sauce cools too much, gently rewarm over the double boiler while whisking.

Bring a wide shallow sauté pan of water to a gentle simmer and add 1 teaspoon white vinegar. Reduce to the lowest simmer — small bubbles, not a rolling boil. For basted/poached eggs: crack one egg into a small cup. Using a spoon, create a gentle vortex in the water and slip the egg in. Cook 3–4 minutes until whites are set but yolks still runny. Remove with a slotted spoon, drain on paper towel. Repeat for remaining eggs (or poach 2–3 at a time in a large pan). Season lightly with salt and pepper.

If you prefer 'basted' eggs in a skillet: heat 1 tablespoon butter in a nonstick skillet over medium-low. Crack eggs into the pan; cover and cook 3–4 minutes until whites set, yolks still slightly runny. Baste the tops with melted butter for even cooking.

To assemble: place a halved warm biscuit on each plate. Spoon about 3/4 cup warm cheesy grits onto the bottom half of each biscuit. Top grits with 2 slices of thick-cut bacon per biscuit, then place one basted/poached egg (or two small eggs if using smaller biscuits) on top of the bacon. Spoon 2–3 tablespoons warm hollandaise over each egg. Finish with the biscuit top slightly offset or set to the side. Garnish with chopped chives or parsley and a grind of black pepper.

Serve immediately while hollandaise and grits are warm. For multiple servings, keep hollandaise and grits warm in low heat and re-whisk hollandaise before serving if it separates.