Bacon Egg Cheese Biscuit – Easy McDonald’s Copycat

This homemade McDonald’s Bacon Egg Cheese Biscuit is flaky, buttery, and seriously comforting in a no-frills kind of way. You get crisp baked bacon, soft scrambled eggs, melty cheese, and a thick biscuit that holds it all together. It’s cozy, easy-ish, and way cheaper than the drive-thru.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: buttery, savory, softly spiced
• Great for: slow mornings, freezer prep, non-dramatic breakfasts

Why I Like This Recipe

Wasn’t really planning to cook. Just kinda ended up grating frozen butter into flour and went with it. But these hit. Warm, salty, a little sweet if you add jelly — honestly better than I expected.

Ingredients

• 12 slices beef bacon
• 4½ cups all-purpose flour
• 2 tbsp baking powder
• 2 tbsp sugar
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 sticks frozen butter
• 2 cups cold buttermilk
• 12 large eggs
• 2 tbsp water
• 3 tsp kosher salt
• 3 tsp black pepper
• 6 tbsp butter (for eggs)
• 12 slices pepper jack cheese
• Honey or jelly (optional)

How To Make Bacon Egg Cheese Biscuit

1. Bake the bacon: Lay bacon on a tray, bake at 204°C for about 15–18 mins until crispy. Drain. Set aside.
2. Make the biscuit dough: Mix flour, baking powder, sugar, baking soda, and salt. Grate frozen butter in, toss it around. Freeze the whole bowl for 10 mins.
3. Form the dough: Add cold buttermilk, stir it up. Turn out the dough, fold it 3–4 times. Roll to about ¾–1 inch thick. Cut 12 rounds with a 2½” cutter.
4. Bake the biscuits: Place biscuits close together on a tray. Bake at 246°C for 15 mins. Cool slightly, then split with a fork or knife.
5. Soft scramble the eggs: Whisk eggs, water, salt, pepper. Melt butter in a skillet, pour in eggs. Stir slowly on low heat. Add cheese slices, cover to melt.
6. Assemble: Bottom biscuit, honey or jelly (optional), bacon, egg/cheese, top biscuit. Serve warm. Preferably with coffee and quiet.

Tips for Success

• Grating frozen butter = max flake
• Don’t skip chilling the dough before baking
• Eggs go slow and low — don’t rush the scramble
• Bake biscuits close together for a better rise

Storage and Reheating

• Fridge: Wrap sandwiches in parchment or store biscuit/egg/bacon separate for up to 7 days.
• Freezer: Wrap in foil, then bag. Up to 3 months.
• Reheat: From fridge: 160°C oven for 4–6 mins.
  From freezer: unwrap and go 10–12 mins in the oven at 160°C.

Frequently Asked Questions

• Can I use pork bacon instead of beef?
  Yep. I just had beef on hand. Cook time is about the same.
• Can I use pre-made biscuits?
  You can. It won’t be the same, but it’ll still be good.
• Is pepper jack too spicy?
  Not really. It just adds a little something. Swap for cheddar or American if you want.
• Do I need buttermilk?
  You kinda do. Or fake it — 2 tbsp lemon juice + milk, let sit 10 mins.
• Can I cook the eggs in the oven instead?
  Yeah, baked egg rounds work. Use muffin tins if you’re into batch-prep.

Common Mistakes and How to Dodge Them

• Using warm butter: Don’t. Frozen grated butter is what gives biscuits their layers.
• Overworking the dough: Stop once it comes together. It’s okay if it’s a little shaggy.
• Twisting the biscuit cutter: Nope. Straight down, straight up. Twisting seals the edges and ruins the rise.
• Cooking eggs on high heat: They’ll go rubbery. Keep it low and gentle. Add cheese once they’re soft.
• Skipping the resting time before slicing biscuits: Let ‘em cool for a few minutes. They set up better and won’t crumble.

Nutrition Facts (Per Serving)

• Calories: 498 kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 210mg
• Sodium: 790mg
• Potassium: 190mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 15g

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