Cracker Barrel Biscuit Benny (Copycat)
A copycat of Cracker Barrel's Biscuit Benny: a Southern take on eggs Benedict with a flaky buttermilk biscuit, a sage sausage patty, a poached egg, and blender hollandaise. Serves 4; total time 40 minutes.
⏱️ Prep: 20 min🍳 Cook: 20 min
Nutritionper 100 g›
255
Calories
9g
Protein
16g
Carbs
17g
Fat
Ingredients
| 2 cups (250 g) | all-purpose flour |
| 1 tablespoon | baking powder |
| 1 teaspoon | salt |
| 1 tablespoon | sugar |
| ½ cup (115 g) | cold butter, cubed |
| ¾ cup (180 ml) | buttermilk |
| 1 lb (450 g) | ground pork sausage |
| ½ teaspoon | sage |
| ¼ teaspoon | black pepper |
| 3 | egg yolks |
| 1 tablespoon (15 ml) | lemon juice |
| ½ cup (115 g) | butter, melted |
| 1 pinch | cayenne pepper |
| to taste | salt (for hollandaise) |
| 8 | eggs (for poaching) |
| 1 tablespoon (15 ml) | white vinegar (for poaching water) |
| to taste | fresh chives, chopped (for garnish) |
Instructions
- Make the biscuits: Preheat the oven to 450°F (230°C). Mix the flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the buttermilk and stir until just combined. Pat the dough to ¾-inch (2 cm) thickness, cut into 8 rounds, and bake 12-15 minutes until golden.
- Cook the sausage: While the biscuits bake, divide the sausage into 8 portions and flatten into patties. Season with the sage and pepper. Cook in a skillet over medium heat 3-4 minutes per side until browned and cooked through. Keep warm.
- Make the hollandaise: In a blender, combine the egg yolks and lemon juice. Blend on high, then slowly drizzle in the hot melted butter while blending until thick and creamy. Add the cayenne and salt. Transfer to a bowl and keep warm over a pot of hot water.
- Poach the eggs: Bring a large pot of water to a gentle simmer and add the vinegar. Create a gentle whirlpool with a spoon, then crack the eggs one at a time into the center. Poach 3-4 minutes until the whites are set but the yolks runny. Remove with a slotted spoon.
- Assemble: Split each biscuit in half. Place the bottom halves on plates, top each with a sausage patty, then a poached egg. Drizzle generously with hollandaise and garnish with chives. Place the biscuit tops alongside or on top.