Baking the biscuits and building the benedict can be a fun, yet challenging recipe for your kids.
Preheat oven to 450 degrees.
For the kiddos:
Combine the dry ingredients in a large bowl.
Cut 1/2 inch cubes of cold butter into flour mixture.
Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass.
For the adults:
Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
Melt butter. Put egg yolks, lemon juice, and salt into blender and blend for 30 seconds on medium-high. Turn blender to lowest speed and slowly add melted butter. Move to a warm (but not hot) area.
Pan-fry the Canadian bacon until crisp.
Bring pot of water a boil, add vinegar, then reduce to a simmer. Stir the water and crack egg directly into the whirlpool. Let egg poach for about 2 minutes, remove with slotted spoon. Build benedict with biscuit, Canadian bacon, poached egg, hollandaise, then top with green onion.