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Bacon, Egg, and Cheese Biscuit

Flaky homemade buttermilk biscuits stuffed with crispy bacon, soft scrambled eggs, and melted Cheddar cheese. A quintessential Southern breakfast sandwich made entirely from scratch.

35 minEasyServes 4580 cal/serving

Southern AmericanBreakfastOven and StovetopStandardNut-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, cold, cubed
  • 3/4 cup buttermilk, cold
  • 8 strips thick-cut bacon
  • 4 large eggs, beaten
  • 4 oz Cheddar cheese, sliced

Instructions

  1. 1

    Preheat oven to 425 degrees F.

  2. 2

    In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.

  3. 3

    Cut in 6 tbsp cold, cubed unsalted butter until mixture resembles coarse crumbs, then stir in 3/4 cup cold buttermilk until a dough forms.

  4. 4

    Turn dough onto a floured surface, pat to 3/4-inch thickness, cut into biscuits, and bake for 12 to 15 minutes until golden brown.

  5. 5

    Fry 8 strips thick-cut bacon in a skillet over medium heat until crispy and cooked to an internal temperature of 145 degrees F, then drain on paper towels.

  6. 6

    Scramble 4 beaten large eggs in the warm skillet over medium-low heat until set.

  7. 7

    Split warm biscuits, layer with 4 oz sliced Cheddar cheese, soft scrambled 4 beaten large eggs, and crispy 8 strips thick-cut bacon, then serve immediately.

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Questions

What oven temperature does Bacon, Egg, and Cheese Biscuit need?

For Bacon, Egg, and Cheese Biscuit, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 15 minutes, in step 4. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What should Bacon, Egg, and Cheese Biscuit look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until golden brown. Step 5: cook until crispy and cooked to an internal temperature of 145 degrees F. A reading of 145 F on a thermometer settles it.

What can I use instead of buttermilk in Bacon, Egg, and Cheese Biscuit?

The entry for Bacon, Egg, and Cheese Biscuit calls for 3/4 cup buttermilk, cold. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I use turkey bacon instead of bacon in Bacon, Egg, and Cheese Biscuit?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Bacon, Egg, and Cheese Biscuit uses 8 strips thick-cut bacon.

Can I make Bacon, Egg, and Cheese Biscuit gluten-free?

Yes. The gluten in Bacon, Egg, and Cheese Biscuit is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Bacon, Egg, and Cheese Biscuit contain eggs?

Yes: 4 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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