Bacon Egg Cheese Biscuit Recipe

This Bacon Egg Cheese Biscuit Recipe stacks crispy, oven-baked beef bacon and soft scrambled pepper jack eggs inside a towering, flaky buttermilk biscuit. By grating frozen butter into the flour and folding the dough, you achieve buttery layers that rival any bakery, creating a savory breakfast sandwich with a smoky kick.

Jump to Recipe

Bacon Egg Cheese Biscuit Ingredients

The Flaky Biscuit:

4 1/2 cups all-purpose flour: The sturdy base for a high-rise biscuit.
2 sticks frozen butter: Grated. Frozen butter creates steam pockets for maximum flake.
2 cups cold buttermilk: Adds acidity and tenderness.
Leavening: 2 tbsp baking powder and 1 tsp baking soda ensure significant lift.
Seasoning: 2 tbsp sugar and 1 tsp kosher salt.

The Filling:

12 slices beef bacon: A flavorful, smoky alternative to pork bacon that crisps beautifully.
12 large eggs: Soft scrambled for a creamy texture.
12 slices pepper jack cheese: Adds a spicy, melty kick.
6 tbsp butter: For cooking the eggs.
Condiments: Honey or jelly for a sweet-savory contrast (optional).

How To Make Bacon Egg Cheese Biscuit

Crisp the Bacon: Preheat oven to 400°F (204°C). Lay the beef bacon strips on a baking sheet. Bake for 15–18 minutes until crispy and fat is rendered. Drain on paper towels and set aside.
Prep the Dough: Increase oven heat to 475°F (246°C). In a large bowl, whisk the flour, baking powder, sugar, baking soda, and salt. Grate the frozen butter sticks directly into the flour mixture. Toss gently to coat the butter shreds. Pro Tip: Place the entire bowl in the freezer for 10 minutes to ensure the butter stays rock hard.
Mix and Fold: Pour the cold buttermilk into the chilled flour mixture. Stir just until a shaggy dough forms. Turn onto a floured surface. Fold the dough over itself 3–4 times to create layers.
Cut and Bake: Pat the dough to a thickness of 3/4 to 1 inch. Using a 2 1/2-inch round cutter, stamp out 12 biscuits (press straight down, do not twist). Place them on a baking sheet so they are touching. Bake for 15 minutes until tall and golden brown.
Scramble the Eggs: Whisk the eggs with water, salt, and pepper. Melt 6 tablespoons of butter in a large skillet over low heat. Pour in the eggs and cook slowly, stirring gently, until soft curds form.
Melt the Cheese: Just before the eggs are fully set, lay the pepper jack slices over the top. Cover the pan for 1 minute to melt the cheese into the eggs.
Assemble: Split the warm biscuits. Spread honey or jelly on the bottom half if desired. Layer with crispy beef bacon, a scoop of cheesy eggs, and the biscuit top. Serve immediately.

Recipe Tips

Frozen Butter Grating: Grating frozen butter is the easiest way to distribute fat evenly without melting it with your hands. It guarantees flaky layers.
Touching Biscuits: Arranging the biscuits on the pan so they touch forces them to rise upward rather than spreading outward, resulting in taller, softer biscuits.
Beef Bacon: Beef bacon has a deeper, meatier flavor than pork and crisps up well. If you can’t find it, thick-cut pork bacon is a direct substitute.
Egg Texture: For a sandwich, you want “soft scramble” but cohesive. Don’t break the eggs into tiny curds; try to fold them into slab-like portions that fit the biscuit.

What To Serve With Bacon Egg Cheese Biscuit

Hash Browns: A crispy potato side is always welcome.
Fruit Salad: Citrus or melon cuts the heavy richness of the sandwich.
Hot Sauce: A dash of Tabasco enhances the pepper jack heat.
Coffee: A strong brew balances the savory meal.

How To Store Bacon Egg Cheese Biscuit

Refrigerate: Store assembled sandwiches wrapped in foil for up to 3 days.
Reheat: Unwrap slightly and microwave for 45-60 seconds, or heat foil-wrapped sandwiches in a 350°F oven for 10-15 minutes.
Freeze: Freeze biscuits and cooked bacon separately for best results. Eggs can become rubbery if frozen in a sandwich, but the biscuits freeze beautifully for up to 2 months.

Bacon Egg Cheese Biscuit Nutrition Facts

Calories: 650 kcal
Fat: 38g
Carbohydrates: 45g
Protein: 28g
Sodium: 1100mg

Nutrition information is estimated per sandwich.

FAQs

Can I use pre-shredded cheese?

You can, but slices work better for a breakfast sandwich as they create a uniform melting layer that holds the egg curds together.

Why use water in the eggs?

Adding a small amount of water (instead of milk) to scrambled eggs creates steam, resulting in fluffier, lighter curds rather than dense, creamy ones.

Can I make the dough ahead?

Yes. You can cut the biscuits out and freeze them raw on a baking sheet. Bake them directly from frozen, adding about 3-5 minutes to the cooking time.