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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with parchment paper and set it aside.
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3
Whisk the flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine.
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4
Add the butter pieces and toss to just coat them in the flour mixture.
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5
Place the bowl in the freezer for 10 minutes.
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6
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
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7
Drizzle in the milk, add the chives and lemon zest, and stir with a wooden spoon just until a moist, shaggy dough comes together.
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8
Pat the dough into a disk and divide it into 6 equal portions (about 1/2 cup each).
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9
Pat each portion into a 2-1/2-inch-wide disk and place them on the prepared baking sheet, spacing them about 2 inches apart.
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10
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
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11
Transfer to a wire rack to cool while you make the hollandaise sauce and poach the eggs.
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12
Fill a large saucepan a quarter of the way full with water and bring it to a simmer over high heat.
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13
Remove from the heat and set aside.
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14
Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
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15
Reduce the blender speed to low, remove the small cap from the lid (the pour lid), and slowly drizzle in all of the melted butter.
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16
Turn off the blender, add the measured salt and pepper, and pulse to combine.
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17
To keep the hollandaise sauce warm, place the blender pitcher directly in the reserved hot water while you poach the eggs.
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18
Bring the measured water to a simmer in a medium pot over high heat (the water should be at least 2 inches deep).
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19
Reduce the heat to low to keep the water at a bare simmer.
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20
Stir in the vinegar.
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21
Break 1 egg into a small cup or ramekin.
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22
Gently slide the egg into the simmering water.
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23
Repeat with the remaining 5 eggs, making sure to evenly space them in the water.
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24
Cook until the whites are just set, about 3 minutes.
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25
Lift the eggs out of the water with a slotted spoon.
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26
Place in a bowl of warm water to keep warm.
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27
Cut each cooled biscuit in half and place the bottom halves on serving plates.
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28
Place the crabmeat in a medium frying pan over medium heat and cook, stirring occasionally, until warmed through, about 6 to 8 minutes.
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29
Divide the crab among the bottom biscuit halves.
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30
Using a slotted spoon, remove the eggs from the warm water.
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31
Blot any excess water from the underside of the spoon with a paper towel or kitchen towel and slide the eggs onto the crab.
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32
Top the eggs with the desired amount of hollandaise sauce (you may have some left over to serve on the side).
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33
Prop the biscuit tops against the sides of the Benedicts, sprinkle with chives, and serve immediately.
