Bobby Kelly & Michelle Wolf Make Cheesy Biscuit Eggs Benedict | Something's Burning

June 24, 2019

Bert Kreischer is back in New York to make a Cheesy Biscuit Eggs Benedict with fellow comedians Bobby Kelly & Michelle Wolf. Follow along with the recipe below!



Food processor


Medium Pot

Slotted spoon

Medium skillet

Small bowl

Rubber spatula

Large bowl

Cutting board

Plate lined with paper towels

Extra flour


¾ cup (1 1/2 sticks) unsalted butter

3 large egg yolks

1 ½ teaspoons fresh lemon juice, plus more to taste

¼ teaspoon cayenne or hot paprika, plus more to taste

Kosher salt and freshly ground pepper


1 tablespoon white distilled vinegar

Kosher salt

8 large eggs


4 English muffins, split 8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)

2 tablespoons unsalted butter

¼ cup chopped chives

2 tablespoons chopped dill, tarragon or parsley Flaky sea salt Coarsely ground black pepper

Make the Cheesy Biscuits

- Preheat oven to 425°F.

- Whisk together ½ cup buttermilk and ½ cup sour cream in a small bowl.

- In the bowl of a food processor, combine 2 cups flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, and 1.5 teaspoons salt and process until blended, about 2 seconds.

- Scatter 8 tablespoons cold butter evenly over the flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4 inch at their widest.

- Transfer to a large bowl.

- Add the buttermilk mixture to the flour mixture and fold with a rubber spatula until just combined.

- Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.

- Roll the dough into a 12-inch square. Fold sides in to form a 4-inch square.

- Press the square down and roll it out again into a 12-inch square.

- Sprinkle 6 ounces cheddar cheese and 1/4 cup sliced scallions over the 12-inch dough square and fold into a 4- inch square again.

- Roll the dough again into a 12-inch square. Cut six 4-inch rounds out of the dough with a floured biscuit cutter.

- Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart.

- Form the dough scraps into a ball and knead gently 2 or 3 times, until smooth. Roll the dough out until it’s large enough to cut out 2 more 4-inch rounds, and transfer to the baking sheet.

- Brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through. Allow to cool for 5 minutes and serve.

Make the Eggs Benedicts

- Make the hollandaise: Melt 1.5 sticks unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes.

- Place 3 egg yolks and 2 teaspoons water in a blender.

- Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.

- Add 1.5 teaspoons lemon juice and ¼ teaspoon cayenne, and season with salt and pepper.

- Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside.

- Poach the eggs: Fill a medium pot with 3 inches of water.

- Add 1 tablespoon vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.)

- Using the handle of a spoon, stir the water with a clockwise motion. - - Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk.

- Repeat with remaining eggs — you could probably do up to four at a time.

- Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so.

- Let cook until the whites are just set, but the yolks are still completely runny 4 to 5 minutes. Let eggs drain on a towel-lined plate.

- Set aside.

- Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.

- Assemble the Benedicts. Top with chives.

Original Biscuit Recipe:

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