Bacon, Egg and Cheddar Breakfast Biscuit Sandwiches

Name: Bacon, Egg and Cheddar Breakfast Biscuit Sandwiches
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 1 tablespoon (12 g) baking powder; 1 teaspoon (4 g) granulated sugar; ¾ teaspoon (4 g) fine salt; 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes; ¾ cup (180 ml) buttermilk, cold; 2 tablespoons (15 g) all-purpose flour, for dusting the counter; 1 tablespoon (14 g) unsalted butter, melted, for brushing; 8 slices (225 g) regular-cut bacon, cold from the fridge; 4 whole (200 g) large eggs, cracked into 4 separate small bowls or ramekins; 1 tablespoon (14 g) unsalted butter, for the skillet; 4 slices (80 g) sharp cheddar cheese slices, about ⅛ inch (3 mm) thick; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Flaky homemade buttermilk biscuits are split and stacked with crisp oven-baked bacon, a tender pan-fried egg with a just-set yolk, and melted sharp cheddar. The bacon bakes alongside the biscuits, so the stovetop only has to handle the eggs.

Prep: 25 min
Cook: 24 min
Wait: 10 min
Total: 59 min
Makes: 4 sandwiches (plus 1 extra biscuit)

Jump to recipe ♡ Save

Ingredients

4 servings

For the biscuits
2 cups (250 g) all-purpose flour, spooned into the cup and leveled
1 tablespoon (12 g) baking powder
1 teaspoon (4 g) granulated sugar
¾ teaspoon (4 g) fine salt
6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes
¾ cup (180 ml) buttermilk, cold
2 tablespoons (15 g) all-purpose flour, for dusting the counter
1 tablespoon (14 g) unsalted butter, melted, for brushing
For the sandwiches
8 slices (225 g) regular-cut bacon, cold from the fridge
4 whole (200 g) large eggs, cracked into 4 separate small bowls or ramekins
1 tablespoon (14 g) unsalted butter, for the skillet
4 slices (80 g) sharp cheddar cheese slices, about ⅛ inch (3 mm) thick
black pepper, freshly ground, to taste

Equipment (8)

Large rimmed baking sheet (18×13-inch / 46×33 cm) lined with parchment, for biscuits
Second rimmed baking sheet (18×13-inch / 46×33 cm) fitted with a wire rack, for bacon
Large mixing bowl
3-inch (7.5 cm) round biscuit cutter or a sharp-rimmed glass
12-inch (30 cm) nonstick skillet with a lid
Thin spatula
Pastry brush
Instant-read thermometer

Steps

Before you start

Cut the butter and measure the buttermilk first; both must be very cold for flaky biscuits.
Position two oven racks in the upper and lower thirds and preheat to 425°F (220°C) while the butter chills.
Have everything for the eggs ready before the biscuits come out: the eggs should be fried while the biscuits are still warm.
Use regular-cut bacon, not thick-cut; thick-cut needs 5 to 8 extra minutes in the oven.

1
Preheat and chill butterOven 425°F / 220°C
- Arrange oven racks in the upper and lower thirds and heat the oven to 425°F (220°C).
- Line a large baking sheet with parchment.
- Cut the 6 tablespoons (85 g) cold butter into ½-inch (1 cm) cubes, spread them on a plate, and freeze for 10 minutes.
- Put the buttermilk in the fridge until needed.
+ Show details− Hide details
Ready when: Butter cubes feel firm and very cold to the touch
Tip: Cold butter is the secret to tall, flaky biscuits; do not skip the chill.
2
Mix dry ingredients
- In a large bowl whisk together the 2 cups (250 g) flour, baking powder, sugar and salt for 20 seconds until evenly combined.
+ Show details− Hide details
Ready when: No clumps of baking powder remain
3
Cut in butter
- Add the chilled butter cubes to the flour.
- Toss to coat, then press each cube flat between your thumb and fingertips, working quickly.
- Continue until the mixture looks like coarse crumbs with some pieces the size of peas and some flattened flakes the size of a nickel.
+ Show details− Hide details
Ready when: Mixture is shaggy with visible pea-size butter pieces
Tip: If the butter starts to feel soft or greasy, return the bowl to the freezer for 5 minutes.
4
Add buttermilk
- Make a well in the center and pour in the cold buttermilk.
- Stir with a fork or spatula about 15 strokes until a shaggy, slightly sticky dough forms and few dry flour patches remain.
- Do not try to make it smooth.
+ Show details− Hide details
Ready when: Dough holds together when pinched but still looks rough
Tip: Overmixing develops gluten and makes tough biscuits.
5
Fold and cut
- Turn the dough onto a counter dusted with the 2 tablespoons flour.
- Pat into a rough 8×6-inch (20×15 cm) rectangle.
- Fold in thirds like a letter, turn 90 degrees, and pat out again; repeat 3 times total.
- Pat to a final thickness of 1 inch (2.5 cm).
- Dip the cutter in flour and press straight down, without twisting, to cut 4 rounds.
- Gather scraps, pat gently, and cut a fifth.
- Place the biscuits on the lined sheet with sides touching.
+ Show details− Hide details
Ready when: Dough is 1 inch (2.5 cm) thick with clean cut edges
Tip: Twisting the cutter seals the edges and stops the biscuits from rising tall.
6
Bake biscuits and baconOven 425°F / 220°C
- Lay the bacon in a single layer on a wire rack set over a second rimmed sheet.
- Put the biscuits on the upper rack and the bacon on the lower rack in the 425°F (220°C) oven.
- Bake 15 to 17 minutes, rotating both sheets front to back at 10 minutes, until the biscuits are tall and deep golden on top and the bacon is browned and crisp at the edges.
- Move the bacon to a paper-towel-lined plate.
- Brush the biscuit tops with the melted butter.
+ Show details− Hide details
Ready when: Biscuits are golden brown and sound hollow when tapped on the bottom; bacon is deep mahogany and crisp
Tip: Pull the bacon first if it is browning faster than the biscuits; bacon goes from crisp to burnt quickly.
7
Split biscuits
- Let the biscuits cool on the sheet for 3 minutes.
- Use a serrated knife to split four of them in half horizontally.
- Keep the fifth for snacking.
- Break each bacon slice in half if desired so it fits the biscuit.
+ Show details− Hide details
Ready when: Biscuits are warm, not steaming hot, and split cleanly
8
Fry the eggs
- Melt 1 tablespoon (14 g) butter in a 12-inch (30 cm) nonstick skillet over medium-low heat until foaming.
- Slide in the 4 eggs from their bowls, spacing them apart.
- Season with pepper.
- Cook 2 minutes until the whites are mostly opaque, then cover with the lid and cook 1 to 2 minutes more.
+ Show details− Hide details
Ready when: Whites are fully set and opaque; yolks are thickened but still slightly soft (about 160°F / 71°C for fully set yolks)
Tip: For a firm yolk that won't run through the sandwich, gently break it with the spatula tip and cook 1 more minute.
9
Melt the cheese
- Lay a cheddar slice over each egg, cover the skillet, and turn off the heat.
- Let stand 1 minute until the cheese is glossy and softly melted over the egg.
+ Show details− Hide details
Ready when: Cheese has slumped and looks shiny at the edges
10
Assemble and serve
- Set each cheesy egg on a biscuit bottom, folding in the egg edges if they overhang.
- Top each with 2 bacon slices, then cover with the biscuit tops.
- Serve immediately while warm.
+ Show details− Hide details
Tip: Serve right away; the biscuit softens as the egg steams inside.

Good to know

Tips

Press the cutter straight down and lift without twisting so the edges stay open and the biscuits rise tall.
Place biscuits with sides touching on the sheet; they support each other and rise higher.
Cook eggs over medium-low heat; high heat makes the whites rubbery and browned underneath.
Baking bacon on a rack lets the fat drip away so it crisps evenly with no flipping.

Make ahead

"Bake the biscuits up to 1 day ahead, cool completely, and store airtight. Rewarm at 350°F (175°C) for 6 to 8 minutes. Bacon can also be baked a day ahead and refrigerated; cook the eggs fresh."

Storage & reheating

"Biscuits: room temperature airtight up to 1 day. Assembled sandwiches: refrigerate wrapped up to 3 days; reheat unwrapped on a tray at 350°F (175°C) for 10 to 12 minutes, or microwave wrapped in a paper towel for 45 to 60 seconds. Freeze plain biscuits up to 2 months and warm from frozen at 350°F (175°C) for 12 to 15 minutes. Freeze assembled sandwiches individually wrapped up to 1 month; thaw overnight in the fridge before reheating."

Substitutions

buttermilk → 3/4 cup (180 ml) cold whole milk mixed with 2 teaspoons lemon juice or white vinegar. Let it sit 5 minutes to thicken, then chill before using.
regular-cut bacon → breakfast sausage patties. Pan-fry over medium heat until browned and 160°F (71°C) inside, about 4 to 5 minutes per side.
sharp cheddar cheese slices → American, pepper jack, or Swiss cheese slices. American melts most smoothly; the cook time is the same.
all-purpose flour → store-bought refrigerated biscuit dough (4 to 5 large biscuits). Follow package bake time and skip the biscuit-making steps.