Mchope Sandwich Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly flour a baking sheet.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks (or your fingertips quickly), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep butter cold.

Add buttermilk

Make a well in the center and pour in the cold buttermilk. Stir gently with a spatula or wooden spoon until the dough just comes together and is slightly sticky; do not overmix.

Shape and cut

Turn the dough out onto a lightly floured surface. Fold the dough over itself 3–4 times to create layers, then pat it into a circle about 1-inch thick. Using a 2.5–3 inch biscuit cutter, stamp out 8 biscuits (re-roll scraps as needed).

Bake

Place biscuits on the prepared baking sheet so they just touch (for taller sides) or spaced apart for crispier edges. Brush tops with melted butter. Bake in the preheated oven for 10–12 minutes or until golden brown on top and cooked through. Remove from oven and let rest for 5 minutes.

Cook bacon

While biscuits bake, heat a large skillet over medium heat. Add bacon strips in a single layer (work in batches if needed). Cook until crisp to your liking, about 3–5 minutes per side. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1–2 tablespoons bacon fat in the skillet (discard excess) or wipe skillet clean if you prefer butter for eggs.

Prepare eggs

Lower heat to medium-low. If you reserved bacon fat, wipe to about 1 tsp remaining or add 1 tbsp butter to the skillet. Crack each egg into a small bowl then gently slide into the skillet to make sunny-side-up or over-easy eggs. Season each egg with a pinch of salt and a grind of black pepper. For set whites and runny yolks: cover the skillet with a lid and cook 2–3 minutes until whites are set. For fully cooked yolks: flip gently and cook an additional 1 minute. Alternatively, cook eggs to your preferred doneness.

Keep warm

If needed, keep eggs warm in a low oven (200°F / 95°C) on a tray while finishing biscuits and assembly.

Slice biscuits

Carefully split each warm biscuit in half horizontally using a serrated knife. Optionally spread a thin layer of softened butter on the cut interior of each half.

Add cheese

Place a slice of cheddar cheese on the bottom half of each biscuit. If you prefer the cheese melted, place the bottom halves with cheese on a baking sheet under a broiler for 30–60 seconds until cheese is melty (watch closely).

Layer bacon and egg

Arrange two bacon strips on top of the cheese for each sandwich (or adjust to preference). Carefully place one cooked egg on top of the bacon.

Finish sandwich

Cap with the biscuit top and press gently. Serve immediately while warm.