Bacon, Egg, and Cheese Buttermilk Biscuit Breakfast Sandwich

What could be better than a big, homemade buttermilk biscuit loaded with soft, cheesy scrambled eggs, and crisp bacon? Goodbye fast food drive-thru!

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
6
Yield:
6 sandwiches

Ingredients

Biscuits:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • cup shortening (such as Crisco®)

  • 1 cup buttermilk

  • 2 tablespoons buttermilk

  • 6 slices bacon, cut in half

Eggs:

  • 4 eggs

  • 2 tablespoons water

  • 1 tablespoon butter

  • ½ cup shredded Cheddar cheese

  • salt and ground black pepper to taste

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.

  3. Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.

  4. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.

  5. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  6. Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.

  7. Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.

  8. Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.

Cook's Note:

Since these are breakfast sandwiches, I used a large 3-inch cutter. If you prefer smaller sandwiches, feel free to use the standard 2 1/2-inch biscuit cutter.

Nutrition Facts (per serving)

424 Calories
24g Fat
35g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 424
% Daily Value *
Total Fat 24g 31%
Saturated Fat 9g 44%
Cholesterol 151mg 50%
Sodium 1061mg 46%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 16g 32%
Vitamin C 1mg 1%
Calcium 237mg 18%
Iron 3mg 16%
Potassium 221mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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