Bacon, Egg, and Cheese Biscuit

Name: Bacon, Egg, and Cheese Biscuit
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern American
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

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

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

Preheat oven to 425 degrees F.
2

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

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

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

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

Questions

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

Not cleanly. Here the dairy (6 tbsp unsalted butter, cold, cubed, 3/4 cup buttermilk, cold, 4 oz Cheddar cheese, sliced) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

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

Yes. The gluten in this entry 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.

How long does Bacon, Egg, and Cheese Biscuit keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Bacon, Egg, and Cheese Biscuit?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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