Old School With Cheddar Biscuit Recipe

Preheat & prepare

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

Mix dry ingredients

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 1 tsp fine salt until evenly distributed.

Cut in butter

Add 1/2 cup cold cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-size butter pieces remaining (this creates flaky layers).

Add cheese

Stir in 1 1/2 cups finely grated sharp cheddar until evenly distributed through the flour-butter mixture.

Combine wet ingredients

Whisk together 1 cup cold buttermilk and 1 large egg in a small bowl. Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Using a rubber spatula or wooden spoon, mix gently until a shaggy, slightly sticky dough forms. Do not overmix.

Shape biscuits

Turn the dough onto a lightly floured surface. Gently pat it into a roughly 1-inch thick rectangle. Fold the dough over onto itself 2-3 times (this creates layers), then pat again to about 1-inch thickness. Use a 2 1/2-inch biscuit cutter to stamp out biscuits, pressing straight down without twisting. Re-roll scraps once to cut remaining biscuits (you should get about 8 biscuits). Place biscuits onto prepared baking sheet so sides touch slightly for taller biscuits or spaced apart for crisper edges.

Brush and bake

Brush the tops with 2 tbs melted butter. Bake in the preheated oven for 12-15 minutes, or until golden brown on top and cooked through. Remove from oven and let cool 5 minutes on the sheet.

Prepare bacon and eggs

While biscuits bake, cook 6 thick-cut bacon slices until crisp (in a skillet or oven) and drain on paper towels. In a nonstick skillet, heat 1 tbs butter or oil over medium heat. Crack 2 eggs and fry to your preference (sunny-side-up or over-easy recommended for runny yolk). Season each egg with a pinch of salt and black pepper.

Make sauce

In a small bowl combine 1/2 cup mayonnaise and 2 tsp Dijon mustard. Taste and adjust with a pinch of salt or more mustard if desired.

Warm roast beef (optional)

If you prefer warm meat, briefly warm the 12 oz of thin-sliced roast beef in a skillet over medium heat for 1–2 minutes just to take the chill off; do not overcook.

Assemble sandwiches

Slice each cheddar biscuit horizontally. Spread about 1 to 1 1/2 tbs of the mayo-Dijon sauce on both biscuit halves. On the bottom half, layer fresh lettuce leaf (if using), a portion of warmed or cold roast beef (about 3 oz per sandwich if making 4 sandwiches), 1–2 slices of crisp bacon, a fried egg, 2 pickle slices, and a few rings of thinly sliced red onion. Top with additional grated cheddar if desired, then cover with the biscuit top.

Serve

Serve immediately while eggs are warm and biscuits are tender. If making ahead, keep components separate and assemble just before serving so biscuits remain flaky.