Bacon Egg and Cheese Biscuit
Start your morning with the ultimate comfort food: Bacon Egg and Cheese Biscuits! These buttery, flaky, homemade biscuits are the perfect base for this indulgent breakfast sandwich. Stacked with crispy bacon, perfectly cooked eggs, and melty cheddar cheese, every bite is a savory delight. The biscuits are made from scratch with simple pantry staples like all-purpose flour, butter, buttermilk, and a touch of baking powder for the perfect rise. Layered with golden, crispy bacon and eggs cooked to perfection with soft whites and a slightly runny yolk, this recipe is a hearty, satisfying meal in every bite. Ideal for weekend brunches or on-the-go breakfasts, these bacon egg and cheese biscuits are a crowd-pleaser that you'll return to again and again. Perfect for keywords like "homemade breakfast biscuits," "bacon egg and cheese sandwich," and "easy breakfast sandwiches."
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter
- 0.75 cup buttermilk
- 8 pieces bacon strips
- 4 pieces large eggs
- 4 slices cheddar cheese
- 1 tablespoon butter
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat your oven to 425°F (220°C).
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture, pour in the buttermilk, and stir just until combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat or roll out to about 1/2 inch thick.
Use a biscuit cutter or a glass dipped in flour to cut out biscuits. Gather the scraps, re-roll, and cut more biscuits.
Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
While the biscuits are baking, cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels.
In the same skillet, wipe some of the bacon fat if necessary, melt 1 tablespoon of butter over medium-low heat.
Crack the eggs into the skillet and cook for about 2-3 minutes until the whites are set but the yolks are still runny. Season with salt and pepper.
Split the freshly baked biscuits and place a slice of cheddar cheese on the bottom half of each.
Top with two strips of bacon, one fried egg, and the top half of the biscuit.
Serve the bacon egg and cheese biscuits warm.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1133 mg | 378% | |
| Sodium | 6202 mg | 270% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.5 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 782 mg | 60% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
