Which Came First With Buttermilk Biscuit Recipe

Preheat and prepare

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

Dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp fine salt until evenly distributed.

Cut in butter

Grate or cut 3/4 cup (6 oz) of cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6–8 turns). Chill the bowl in the refrigerator for 5 minutes if the butter becomes soft.

Add liquids

Stir together 1 cup cold buttermilk and 1/4 cup cold heavy cream in a measuring cup. Make a well in the flour mixture, pour in the buttermilk-cream mixture, and gently fold with a rubber spatula just until the dough comes together. The dough will be slightly shaggy and sticky; avoid overmixing to keep biscuits flaky. If dough is too dry, add up to 1 tablespoon cold water; if too wet, add 1–2 tablespoons flour.

Turn out and fold

Turn the dough out onto a lightly floured work surface. Gently flatten into a roughly 3/4-inch thick rectangle. Fold the dough over onto itself 3 times (a single-letter fold each time) to create layers that encourage flakiness, pressing lightly to maintain thickness. Pat dough to about 1-inch thickness.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut as many rounds as possible (you should get 8–9 biscuits). Gather scraps and gently press once more to cut additional biscuits; avoid overworking.

Egg wash and bake

Beat 1 egg with 1 tablespoon cold water to make an egg wash. Place biscuits on the prepared baking sheet so sides touch slightly (this helps them rise taller). Brush tops lightly with egg wash. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and cooked through (internal temp ~205°F/96°C). Rotate the pan halfway through baking for even color.

Finish

Remove biscuits from oven and transfer to a rack. Brush tops with 2 tablespoons softened butter if desired. Let rest 5 minutes while you prepare the topping.

Prep eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk until combined and slightly frothy.

Cook soft scramble

Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until melted and bubbling but not browned. Pour in the egg mixture. Let eggs sit undisturbed for about 10–15 seconds until edges start to set. With a silicone spatula, gently push cooked edges toward the center, forming large soft curds. Remove from heat while eggs are still slightly underdone (very soft and custardy), about 2–3 minutes total cooking time, as residual heat will finish them.

Finish eggs with herbs and cheese

Immediately off the heat, fold in 2 tablespoons finely chopped chives, 1 tablespoon finely chopped parsley, and 1/2 cup grated sharp cheddar into the eggs. Stir gently to combine; the cheese will melt slightly and the herbs will release aroma. Taste and adjust seasoning if needed.

Keep warm

Transfer the soft scrambled egg mixture to a warm bowl and cover loosely with foil to keep warm until assembly (up to 10 minutes).

Assemble

Split a warm biscuit open horizontally. Spoon a generous portion of the warm herb-cheddar scrambled eggs onto the bottom half, then cap with the top half. Repeat with remaining biscuits and egg mixture.

Optional drizzle & garnish

If desired, brush the assembled biscuits lightly with a touch of hot honey or a few drops of chili oil for a sweet-spicy contrast. Sprinkle extra chopped chives over the top for color and freshness.

Serve

Serve the 'Which Came First with Buttermilk Biscuit' immediately while biscuits are warm and eggs are custardy. Leftovers can be reheated gently in a 350°F (175°C) oven for 6–8 minutes or in a covered skillet over low heat.