Biscuit Bar Recipe

Preheat and prepare

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

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

Using a pastry cutter or two forks, cut the cold cubed butter into the flour mixture until the texture resembles coarse crumbs with pea-sized butter pieces remaining.

Stir in the buttermilk and milk until the dough just comes together. Do not overmix — the dough should be slightly shaggy but cohesive.

Turn the dough out onto a lightly floured surface and gently pat to about 1-inch thickness. Fold the dough over onto itself 2 times to create layers, then pat again to 1-inch thickness.

Using a 2.5–3 inch round biscuit cutter (or a glass), press straight down without twisting to cut out biscuits. Gather scraps, gently pat once, and cut remaining biscuits. You should get 6 biscuits.

Place biscuits on the prepared baking sheet close but not touching for taller sides. Brush tops with egg wash for a golden finish.

Bake in preheated oven for 12–15 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and brush with a little melted butter. Let rest 5 minutes, then split biscuits in half.

In a medium bowl, crack the eggs and add the whole milk. Whisk until fully blended and slightly frothy. Season with ½ tsp salt and ¼ tsp black pepper.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan.

Pour eggs into the pan. Let them sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push eggs from the edges toward the center, forming soft curds. Continue folding and occasionally stirring, keeping the heat low to produce creamy curds. Remove from heat when eggs are mostly set but still slightly glossy — carryover heat will finish them.

If using, fold in the chopped fresh chives. Taste and adjust seasoning.

Select your protein. If using bacon: cook strips in a skillet over medium heat or bake at 400°F (200°C) for 12–15 minutes until crisp. Drain on paper towels.

If using sausage patties: cook in a skillet over medium heat 4–5 minutes per side until browned and cooked through (internal temperature 160°F/71°C for pork).

If using ham slices: warm briefly in a skillet 1–2 minutes per side or in the oven until heated through.

If using links or plant-based patties: cook according to package instructions until heated through, then slice if desired.

Toast the split biscuit halves face down in a dry skillet or on a griddle for 30–60 seconds to warm and add a slight crisp, or leave as-is if preferred.

Spread a thin layer of butter on each biscuit half. Place a slice of cheddar on the bottom half.

Divide the scrambled eggs evenly among biscuits (about 1/6 of the eggs per sandwich). Top the eggs with your chosen protein (one sausage patty, 1–2 bacon slices, or one warmed ham slice per sandwich). Add an extra slice of cheddar on top of the protein if desired.

Cap with the top biscuit half. If you want the cheese melted, place assembled sandwiches on a baking sheet and put under a preheated broiler for 30–60 seconds watching carefully, or place assembled sandwiches in a covered skillet over low heat for 1–2 minutes.

Serve immediately with hot sauce or ketchup on the side if desired.