Buttermilk biscuit eggs Benedict with ham and Nashville hot hollandaise

Start with every biscuit ingredient cold, dry ones too if possible.

Whisk the flour, baking powder and salt in a large bowl; add the cold diced butter, coating each cube in flour.

Blend the butter into the flour with a pastry cutter or hands until in large flakes. Add the buttermilk and mix lightly until just absorbed; the mixture should be fairly dry and come together when lightly kneaded on the work surface.

Preheat the oven to 425F.

Roll the dough into a rectangle about one and a half inches thick, fold it in half and repeat four times, or five to six for more flakes and a less bready crumb.

Cut out biscuits with a ring cutter pushed straight down without turning; place on a lightly floured tray and bake about 15 minutes until doubled and golden brown.

Whisk the egg yolks in a small pot over low to medium heat until warm enough to melt butter, then add the diced butter and keep emulsifying until the sauce heavily coats the back of a spoon.

Bring the yolks to about 130F, moving the pan off and on the heat to keep them from scrambling.

Season the hollandaise with paprika, cayenne, chili powder, salt and a good squeeze of lemon; whisk and keep warm, covered.

Bring a pot of water to a simmer with a good pinch of salt and a splash of vinegar, swirl it and add the eggs without overcrowding; poach three to four minutes and drain on a paper-towel-lined tray.

Plate a split biscuit, a few slices of broiled honey ham, fresh parsley, two poached eggs and the hollandaise.