Buttermilk Biscuit Eggs Benedict & Nashville Hot Hollandaise

I’m convinced that buttermilk biscuit dough is to southern cooking the same way puff pastry is to French cuisine. It’s just one of those fundamentals that you have to learn if you want to whip up some good comfort food. I always love making a fresh batch of dough and there is never a shortage of uses for it whether its breakfast, lunch, dinner, and especially dessert. Shopping can be a pain during the holiday season so check out the info below to make cooking for the family a little bit easier with Instacart!! Shop Instacart, the Holiday Rescue App! Free delivery on first three orders. $10 min/order. Terms apply. ?utm_source=instacart_brand&utm_medium=organic_social&utm_campaign=brandconnect-influencers-yt-holiday&utm_term=bryontalbott SUBSCRIBE: BUSINESS INQUIRY: byronlovesfood@ WEBSITE: TWITTER: INSTAGRAM: FACEBOOK: Buttermilk Biscuits 2 1/2 cups ap flour 2 tbsp baking powder 1 tsp salt 8oz diced cold butter 1 1/4 cup buttermilk Hollandaise: 2 egg yolks 8 oz cold diced butter 1 tsp cayenne pepper 1 tsp chili powder 1 tbsp paprika lemon zest and juice salt to taste Ultra Thin Cut Black Forest Ham Poached Eggs Fresh torn parsley