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Bacon, Egg, and Cheese Buttermilk Biscuit Breakfast Sandwich
Bacon, Egg, and Cheese Buttermilk Biscuit Breakfast Sandwich
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious homemade breakfast sandwich: big buttermilk biscuit with cheesy scrambled eggs and crispy bacon.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.33333334326744 cup shortening (such as Crisco®)
  • 1 cup buttermilk
  • 2 tablespoons buttermilk
  • 6 slices bacon, cut in half
  • 4 eggs
  • 2 tablespoons water
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  • In a large bowl, mix together flour, baking powder, salt, and baking soda. Use your hands to blend in the shortening until the mixture looks like coarse crumbs. Create a well in the center, pour in 1 cup of buttermilk, and gently stir until just combined.
  • Transfer the dough to a lightly floured surface and shape it into a 1/2 inch thick rectangle. Use a 3-inch biscuit cutter to create 6 biscuits. Place them on the baking sheet and brush the top of each biscuit with the leftover buttermilk.
  • Bake until golden brown, about 10-12 minutes, then cool on a wire rack.
  • Cook bacon in a large skillet over medium-high heat, flipping occasionally, until evenly browned, for about 10 minutes. Drain on paper towels.
  • In a bowl, whisk eggs and water vigorously until smooth. Set aside. In a large nonstick skillet over medium-low heat, melt butter. Swirl skillet to coat with butter until just barely bubbling. Pour the eggs into the center of the skillet to push the butter to the sides.
  • When the edges of the eggs just begin to set, stir gently with a spatula to form soft, large curds. Sprinkle cheese over the eggs and cook, pausing to melt the cheese and firm up the eggs, about 3 minutes. Be careful not to overcook to avoid chewy or rubbery eggs. Take off the heat and serve.
  • Halve the biscuits and layer the bottom halves with scrambled eggs. Sprinkle with salt and pepper. Top each with 2 slices of bacon, then cover with the biscuit tops. Serve hot.

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