Biscuit Breakfast Sandwiches

I’ve been on a mission to level up my breakfast game, and these buttermilk biscuit breakfast sandwiches are pure magic. 

Imagine biting into a warm, flaky biscuit filled with melty cheese, fluffy eggs, and crispy bacon. I’m talking layers upon layers of buttery goodness.

Forget fast-food. Once you try these, you’ll skip the drive-thru altogether!

There’s really no better way to start the day!

Why You’ll Love These Biscuit Breakfast Sandwiches

Budget Smart: Making these sandwiches at home costs significantly less than buying similar ones at fast-food places.

Homemade Appeal: Making biscuits from scratch provides a comforting, homemade touch. There’s a sense of warmth and care in every bite.

Full of Flavor: The buttery, flaky biscuits, melty cheese, crispy bacon, and fluffy eggs are rich and satisfying. Each sandwich is the perfect blend of textures and tastes. 

Make Ahead-Friendly: Since you prepare multiple sandwiches at once, these are great for meal prep.

Ingredients

• Bacon: Crispy and savory, bacon adds a smoky, salty flavor and satisfying crunch. 

• Cheddar Cheese: Melty and rich, it provides a creamy texture and sharp taste.

• Eggs: Scramble them to perfection for extra protein and a fluffy mouthfeel. 

• Milk or Cream: For scrambling the eggs. 

• All-Purpose Flour: The base and structure for the buttermilk biscuits. 

• Baking Powder: It makes the biscuits rise to light, fluffy masterpieces. 

• Granulated Sugar: Add just a little for a hint of sweetness to balance the savory additions. 

• Unsalted Butter: Add it straight from the fridge, cold and diced, for flaky layers and a rich flavor. 

• Buttermilk: For tanginess, moisture, and an all-around better biscuit. 

• Salt & Pepper: Essential seasonings to enhance the flavor. 

How to Make Biscuit Breakfast Sandwiches

These sandwiches are easy-peasy! Here’s a closer look at the steps: 

1. Combine the dry ingredients. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, and salt in a large bowl. 

2. Add the butter. Use a pastry cutter or your fingers to mix the cold, diced butter into the flour mixture. Continue until it resembles coarse crumbs. 

3. Knead the dough. Turn the dough onto a floured surface. Knead it gently a few times before patting it into a 1-inch thick rectangle. Fold the dough into thirds, then pat again into 1-inch thickness. Repeat two or three more times for extra flaky layers. 

4. Cut the dough. Use a 2- to 3-inch biscuit cutter (or a glass) to cut out biscuits. Press and remove. Don’t twist the cutter. Gather the scraps, reform, and cut again as needed. 

5. Bake. Place the biscuits slightly touching on the baking sheet. Brush the tops with buttermilk and bake for 12 to 15 minutes or until the tops are golden brown. Cool slightly on a wire rack when done. 

6. Cook the eggs. Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat butter in a skillet over medium heat, and pour in the egg mixture. Scramble gently. 

7. Assemble. Cut the warm biscuits in half. Add one slice of cheese on the bottom half, followed by the eggs and bacon. Close the biscuit tops and press gently. Serve and enjoy! 

Tips for the Best Biscuit Breakfast Sandwiches

This recipe is pretty straightforward and self-explanatory. But I still have a few tips to share with you.

• The colder, the better. Unlike most baking recipes, this one doesn’t call for room-temperature ingredients. Instead, the colder the buttermilk and butter, the better! Cold dairy ingredients result in super flaky biscuits. 

• Don’t overmix the dough! This can lead to tough biscuits. Combine the wet and dry ingredients until everything is just mixed. Don’t over-knead it, either. 

• Resist the urge to twist. We see it on TV shows, movies, and even some cooking shows all the time. Someone will cut into the biscuit dough, then quickly turn the cutter before removing it. Don’t do that! Twisting the cutter can seal the sides of the biscuits, preventing them from rising well. 

• Save yourself some time. You’ll never hear me say refrigerated biscuit dough is better than homemade buttermilk biscuits. It is, however, more convenient if you’re short on time.

• Change up the cheeses. Cheddar is standard but certainly not the only option. Spice up your sandwich with Pepper Jack, or use Gouda for a smoky finish. You can also use different varieties of bacon (or even sausage!) to suit your taste.

How to Store

These sandwiches are great for meal-prepping because they freeze quite well, and they’re ideal for leftovers.

To Store: Refrigerate assembled sandwiches in an air-tight container for up to 4 days. 

To Freeze: Freeze the sandwiches on a baking sheet until solid. Then, wrap each sandwich individually in plastic wrap or parchment paper. Place them collectively in a Ziploc bag and freeze them for up to 3 months. 

To Reheat: Microwave chilled sandwiches for 80 to 90 seconds until hot. Let stand for 1 minute before serving. For frozen sandwiches, microwave at 30% power for 90 seconds and then for another 45 seconds at high power. You can also wrap the sandwiches in foil and heat in a 350-degree oven.