Biscuits Benedict

Ingredients

    5 lb (full box) Krusteaz Professional® Buttermilk Biscuit Mix 734-0320

    3 lb (6 cups) cool water

    16 oz (3 cups) cheddar cheese, shredded

    8 oz (1 cup) butter, melted

    5 lb sliced, cooked ham

    150 each poached, large eggs

    1 1/2 cup Hollandaise sauce

 

Yield

75 benedicts

Method

    1. Place water in mixer bowl, add Krusteaz Professional Buttermilk Biscuit Mix and cheddar cheese. Mix until blended.

    2. Scoop 1 3/4 oz (#20 scoop) dough onto ungreased or parchment lined sheet pans, 2 inches apart.

    3. Bake in a convection oven at 400°F for 7-9 minutes.

    4. Brush with melted butter immediately after removing from oven.

    5. Slice biscuits in half and place on a plate. Top with 1 oz ham.

    6. Place one poached egg on the chicken then ladle 1 1/2 oz of Hollandaise sauce over top. Serve immediately.

 

WHEAT