Yardbird Benedict* Recipe
Bourbon Maple, Hickory Smoked Canadian Bacon, Buttermilk Biscuit, Hot Sauce Hollandaise
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Ingredients
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Biscuit
Bacon
Hollandaise Sauce
Bourbon Maple Drizzle
Method
Biscuit Preparation
- 1
Make the Biscuits
Preheat the oven to 425°F (220°C). In a large bowl, combine flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn the dough onto a floured surface, knead gently and roll out to 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 15-20 minutes or until golden brown.
Bacon Preparation
- 2
Cook the Bacon
In a skillet over medium heat, add Canadian bacon slices. Cook until heated through and lightly browned, about 3-4 minutes per side. Add hickory smoke flavor during the last minute of cooking.
Hollandaise Sauce Preparation
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks and lemon juice together. Place the bowl over a pot of simmering water, whisking continuously until the mixture thickens. Gradually whisk in melted butter until smooth. Stir in hot sauce and salt to taste.
Bourbon Maple Drizzle Preparation
- 4
Prepare the Drizzle
In a small saucepan, combine maple syrup and bourbon. Heat over low heat, stirring occasionally, until warmed through.
Assembly
- 5
Assemble the Yardbird Benedict
Split the baked biscuits in half. On each half, place a slice of hickory smoked Canadian bacon, then drizzle with hot sauce hollandaise. Finish with a drizzle of bourbon maple syrup. Serve immediately.
