• 2 1/4 cups self rising flour
• 4 tbsp. unsalted butter,frozen and grated
• 1 tsp. salt
• 1/2 cup SodaStream sparkling water
• 1/4 cup buttermilk
• 5 egg yolks
• 1 lime, juiced
• 2 tbsp. water
• 1/2 tsp. salt
• 1 tsp. ancho chili powder
• 1 tsp. paprika
• 1 lb. unsalted butter, melted
• Smoked Tri-Tip
• 8 eggs — room temp
For the biscuits, pulse the dry ingredients,
add the butter and
pulse, then pulse with the buttermilk
and SodaStream sparkling water.
The seltzer will help us get light and fluffy biscuits.
Turn the dough out onto a floured work surface and form into a
square that is about 1/2” thick. Cut into nine equal circles
and bake at 450º for
9–12 minutes until golden brown.
Fire up your grill or smoker, season the tri-tip with kosher salt
and pepper then smoke it to 128º. Let it rest for ten minutes
then sear it for 2-3 minutes a side in a
ripping hot cast iron skillet.
For the hollandaise, blend the egg yolks, lime juice, salt and
ancho chili powder for 20-30 seconds then drizzle in the melted
butter while the blender is on low.
Then split open some biscuits, top with thinly sliced steak,
a medium poached egg, hollandaise and some chives.