Bacon Egg & Cheese Biscuit Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly distributed.

Cut in butter

Add the 6 tbsp cold cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk

Pour in 1 cup cold buttermilk and gently fold with a spatula until a soft, slightly sticky dough forms. If the dough seems too dry, add up to 2 tbsp milk, 1 tbsp at a time.

Form biscuits

Turn the dough out onto a lightly floured surface and gently pat or fold it over itself 2–3 times to create layers, without overworking. Press the dough to about 3/4-inch thickness. Use a 2.75-inch biscuit cutter to cut 8 biscuits. Reroll scraps once if needed.

Bake

Place biscuits on the prepared baking sheet so sides are touching slightly for taller biscuits. Brush tops lightly with 1 tbsp softened butter. Bake in the preheated oven for 12–15 minutes, or until golden brown. Remove and keep warm.

Cook bacon

While biscuits bake, place 8 slices of thick-cut bacon in a cold skillet without overlapping. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain.

Cook eggs

Wipe out the skillet or use a separate nonstick pan and melt 1 tbsp butter over medium-low heat. For folded/flat eggs: crack 4 large eggs into a bowl, whisk lightly with 0.25 tsp salt and 0.25 tsp pepper, then pour into the pan and gently scramble to soft curds; or for fried eggs: crack eggs individually into the pan and cook until whites are set and yolks reach desired doneness. For sandwich-sized round eggs, you can use a 3-inch round mold or an inverted biscuit cutter to keep shape. Cook eggs until just set (about 2–4 minutes).

Portion eggs

If making scrambled eggs, divide evenly into 4 portions (two eggs per sandwich) or make 8 thin fried eggs if you prefer one egg per sandwich. Keep eggs warm.

Assemble sandwiches

Slice each biscuit in half horizontally. On the bottom half, place one slice of cheddar cheese. Add 1 or 2 slices of cooked bacon (depending on desired ratio) and a portion of the cooked egg (one folded egg or two scrambled eggs per sandwich). Top with another slice of cheese if you like extra melt.

Melt cheese

Place the assembled open sandwiches on the warm baking sheet or under a broiler for 30–60 seconds to melt the cheese — watch carefully to avoid burning. Alternatively, assemble with hot eggs and bacon; residual heat will melt the cheese slightly.

Finish and serve

Place the biscuit top on each sandwich and brush tops with remaining softened butter if desired. Garnish with optional chopped chives or green onion. Serve immediately while warm.