Bacon, Egg, and Cheese Sandwich on a Fluffy Buttermilk Biscuit

Ingredients 0/13

Step 1

Gently heat your oven to 425°F and lining a baking sheet with parchment paper. In a big bowl, mix together the flour, baking powder, salt, and baking soda. Cut in the shortening with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Make a little well in the center, pour in a cup of buttermilk, and stir just until everything comes together.

Step 2

Turn the dough out onto a lightly floured surface, then gently pat and roll it into a rectangle about half an inch thick. Use a 3-inch biscuit cutter to cut out six biscuits, and place them on your prepared baking sheet. Brush the tops with the remaining buttermilk to help them brown nicely.

Step 3

Pop the biscuits in the oven and bake for about 10 to 12 minutes, until they’re golden. Once done, move them to a wire rack to cool a bit.

Step 4

While the biscuits bake, cook your bacon in a large skillet over medium-high heat, turning it occasionally so it browns evenly—this should take around 10 minutes. When it’s crispy, let the bacon drain on some paper towels.

Step 5

In a bowl, whisk together the eggs and water until smooth. Melt butter in a nonstick pan over medium-low heat, swirling it around so the butter coats the pan evenly and just starts to bubble. Pour in the eggs, pushing them toward the center so the butter pools on the edges.

Step 6

Cook gently until the edges begin to set, then use a spatula to slowly scramble the eggs, creating big, soft curds. Sprinkle in the cheese and keep folding the eggs gently, giving them time to melt and firm up but not overcook—they should stay soft and creamy, which will take about three minutes.

Step 7

To assemble, slice the biscuits in half and pile the scrambled eggs on the bottom halves. Season with a little salt and pepper, add two slices of bacon per sandwich, then top with the other biscuit half. Serve right away and enjoy!