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Breakfast Biscuit Sandwich Recipe

American · Main course · 35 min total

A hearty, portable breakfast featuring fluffy buttermilk biscuits layered with scrambled eggs, crispy bacon, and melted cheddar cheese.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 8 slices bacon
• 6 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon unsalted butter
• 4 slices cheddar cheese

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
3. Add buttermilk and stir just until dough comes together. Turn onto a floured surface and knead gently 4-5 times. Pat dough to 3/4-inch thickness. Cut out 4 biscuits using a 3-inch round cutter. Place on prepared baking sheet.
4. Bake biscuits for 12-15 minutes until golden brown. Let cool slightly.
5. While biscuits bake, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels.
6. In a bowl, whisk eggs, milk, salt, and pepper. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in egg mixture and cook, stirring gently, until soft curds form, about 3-4 minutes. Remove from heat.
7. Split biscuits in half. Place a slice of cheese on each bottom half. Top with scrambled eggs and 2 slices of bacon. Cover with biscuit tops. Serve immediately.

Tips

• For extra flavor, add a dollop of hot sauce or salsa.
• Biscuits can be made ahead and reheated in a 350°F oven for 5 minutes.
• Substitute sausage patties or ham for bacon if desired.

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