Buttermilk Biscuit Benedict with Creole Hollandaise

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Fluffy buttermilk biscuits topped with poached eggs and a spicy Creole-infused hollandaise sauce, inspired by New Orleans flavors. This southern-inspired brunch ready in about 40 minutes combines all-purpose flour, baking powder, baking soda into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 4 large eggs
• 1 tbsp white vinegar
• 1/2 cup (1 stick) unsalted butter for hollandaise
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 tsp Creole seasoning
• 1/4 tsp cayenne pepper
• to taste salt

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut in 6 tbsp cold, cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk until just combined; do not overmix. Turn dough onto a floured surface and gently pat to about 1-inch thickness. Using a 2.5-inch biscuit cutter, cut out 8 biscuits and place on a baking sheet. Bake for 12-15 minutes until golden brown.
2. Step 2: While biscuits bake, prepare Creole hollandaise. Melt 1/2 cup unsalted butter and keep warm. In a stainless steel bowl over simmering water, whisk 3 egg yolks and 1 tbsp lemon juice vigorously until thickened and tripled in volume, about 3-4 minutes. Slowly drizzle in melted butter while whisking constantly until sauce is smooth and thickened. Stir in 1/2 tsp Creole seasoning, 1/4 tsp cayenne pepper, and salt to taste. Keep warm off heat.
3. Step 3: Bring a medium pot of water to a gentle simmer and add 1 tbsp white vinegar. Crack 4 large eggs individually into small bowls. Gently slide eggs into simmering water and poach for 3 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
4. Step 4: To serve, split biscuits in half, place a poached egg on each bottom half, spoon over 2-3 tbsp Creole hollandaise, and top with biscuit halves. Serve immediately.