Bacon, Egg & Cheese Buttermilk Biscuit Breakfast Sandwich Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 0.5 teaspoon baking soda
• 0.33 cup shortening (such as Crisco®)
• 1 cup buttermilk
• 2 tablespoons buttermilk
• 6 slices bacon, cut in half
• 4 eggs eggs
• 2 tablespoons water
• 1 tablespoon butter
• 0.5 cup shredded Cheddar cheese
• salt and ground black pepper to taste

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Cut in the shortening until the mixture resembles coarse crumbs, about 3 to 4 minutes. Create a well in the center of the flour mixture, pour in 1 cup of buttermilk, and stir just until everything is combined.
3. Turn the dough out onto a lightly floured surface. Pat and roll it into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Place them on the prepared baking sheet and brush the tops of each biscuit with the remaining buttermilk.
4. Bake in the preheated oven until the biscuits are lightly browned, approximately 10 to 12 minutes. Transfer the baked biscuits to a wire rack to cool.
5. While the biscuits are baking, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, around 10 minutes. Drain the cooked bacon slices on paper towels to remove excess grease.
6. In a bowl, combine the eggs and water, then whisk vigorously until smooth. Set aside. Melt the butter in a large nonstick skillet over medium-low heat. Swirl the skillet to coat it evenly with butter, and heat until it's just barely bubbling. Pour the eggs into the center of the skillet, allowing the butter to be pushed out to the sides.
7. Cook the eggs until the edges just start to set. Gently scramble them all the way around the pan using a spatula, creating large, soft curds. At this point, sprinkle the cheese evenly onto the eggs. Continue cooking, pausing in between to allow the cheese to melt and the eggs to firm up. Gently push and fold the eggs to form those large curds, about 3 minutes in total. Be careful not to overcook the eggs, as they'll become chewy and rubbery. Remove the skillet from the heat.
8. Slice the cooled biscuits in half and top the bottom halves generously with the scrambled eggs. Season to taste with salt and pepper. Add 2 bacon pieces per biscuit, and finish by placing the biscuit tops on the sandwiches. Serve your delicious bacon, egg, and cheese buttermilk biscuit breakfast sandwiches immediately!

Nutrition

• Calories: 424 kcal
• Fat Content: 24 g
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 1061 mg
• Protein Content: 16 g
• Cholesterol Content: 151 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g