Gluten-Free Breakfast Biscuit Sandwich
Start your day off right with this irresistible Gluten-Free Breakfast Biscuit Sandwich! Perfectly golden, flaky biscuits made with gluten-free flour and a touch of buttermilk create the foundation for this hearty, protein-packed meal. Each sandwich is layered with fluffy scrambled eggs, crispy bacon, creamy sliced avocado, and a generous sprinkle of melty cheddar cheese, delivering a symphony of flavors and textures with every bite. Plus, it’s easy to make in just 40 minutes—ideal for busy mornings or a weekend brunch. This recipe is not only gluten-free but also customizable, allowing you to add your favorite breakfast fixings. Serve these satisfying sandwiches warm for a comforting, crowd-pleasing dish that everyone will love!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.5 cup Unsalted butter, cold
- 0.75 cup Buttermilk, cold
- 4 large Eggs
- 4 slices Bacon, sliced
- 1 medium Avocado, sliced
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cheddar cheese, shredded
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and 1 teaspoon of salt.
Cut the cold butter into small cubes and add them to the flour mixture. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
Gradually add the buttermilk, stirring with a spoon until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat it into a 1-inch thick rectangle.
Use a round biscuit cutter to cut out biscuits and place them onto the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.
While the biscuits bake, cook the bacon slices in a skillet over medium heat until crisp, then set aside on a paper towel-lined plate.
In the same skillet, remove excess bacon fat and add 1 tablespoon of olive oil.
Whisk together the eggs with 1/4 teaspoon each of salt and black pepper, pour into the skillet, and cook over medium heat, stirring, until fluffy and just set.
Slice the baked biscuits in half and layer each bottom half with scrambled eggs, bacon, sliced avocado, and a sprinkle of cheddar cheese.
Place the biscuit tops over the assembled ingredients to form sandwiches. Serve warm.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 6197 mg | 269% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 23.5 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 801 mg | 62% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1693 mg | 36% | |
*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.
