Smoked Salmon Eggs Benedict on Buttermilk Biscuits Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 6 tablespoons unsalted butter, chilled and cubed 3/4 cup buttermilk, chilled For the Poached Eggs & Smoked Salmon: 4 large eggs 4 slices smoked salmon For the Dill Hollandaise: 3 egg yolks 1 tablespoon lemon juice 1/2 cup unsalted butter, melted 1 tablespoon fresh dill, finely chopped Salt and white pepper to taste Instructions: Prepare the Buttermilk Biscuits: Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add the buttermilk, gently stirring just until the dough comes together. Shape & Bake the Biscuits: Turn the dough onto a lightly floured surface and knead gently a few times to bring it together. Roll out the dough to about 1/2-inch thick and cut biscuits using a round cutter. Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown. Make the Dill Hollandaise: In a heatproof bowl set over a pot of simmering water (ensuring the bowl does not touch the water), whisk together the egg yolks and lemon juice until slightly thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Stir in fresh dill, salt, and white pepper to taste. Keep warm until ready to serve. Poach the Eggs: Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3 minutes or until the egg whites are fully set while keeping the yolks runny. Remove with a slotted spoon and drain on a paper towel. Assemble the Eggs Benedict: Slice the warm biscuits in half. Place a slice of smoked salmon on each biscuit half. G