Prep: 20 mins Cook: 20 mins Total: 40 mins
Servings: 6 Yield: 6 sandwiches
Ingredients
Biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup shortening (such as Crisco®)
- 1 cup buttermilk
- 2 tablespoons buttermilk
- 6 slices bacon, cut in half
Eggs:
- 4 eggs
- 2 tablespoons water
- 1 tablespoon butter
- ½ cup shredded Cheddar cheese
- salt and ground black pepper to taste
Directions
Step 1
Set the oven to 425 degrees Fahrenheit (220 degrees C). Use parchment paper to cover a baking sheet.
Step 2
In a big bowl, combine the flour, baking soda, salt, and baking powder. Cut in shortening for 3 to 4 minutes, or until mixture resembles coarse crumbs. One cup of buttermilk should be added to the centre of the flour mixture, then it should be quickly mixed.
Step 3
Toss the dough onto a lightly dusted surface. To make a rectangle that is about 1/2 inch thick, pat and roll. To make six biscuits, use a 3-inch biscuit cutter. Brush the remaining buttermilk on top of each biscuit before transferring to the prepared baking sheet. combined.
Step 4
Bake for 10 to 12 minutes in a preheated oven, or until gently browned. Move the biscuits to a wire rack so they can cool.
Step 5
In the meantime, add the bacon to a large skillet and cook for about 10 minutes, flipping the bacon occasionally, until uniformly browned. On paper towels, dry off the bacon slices.
Step 6
Eggs and water should be combined in a bowl and vigorously whisked until smooth. Over low heat, melt butter in a sizable nonstick skillet. Heat skillet until barely bubbling after swirling to coat with butter. Eggs should be added to the centre of the skillet, pushing butter to the sides.
Step 7
Cook until the eggs’ outer edges just begin to set. Using a spatula, gently scramble the whole perimeter of the pan to produce big, soft curds. At this time, top the eggs with cheese. Continue to boil the eggs for another three minutes, gently folding and pushing them to produce huge curds while resting every so often to let the cheese melt and the eggs firm. Eggs should not be fully cooked since they will become chewy and rubbery. Get rid of the heat.
Step 8
Cut biscuits in half, then spread scrambled eggs on the bottom half. Add salt and pepper to taste. Finish by placing 2 bacon bits per biscuit and adding the tops of the biscuits. Serve right away.
Cook’s Note:
I used a sizable 3-inch cutter since these sandwiches are breakfast items. Feel free to use the usual 2 1/2-inch biscuit cutter if you want smaller sandwiches.
Nutrition Facts
Per Serving:
424 calories; protein 15.8g; carbohydrates 34.9g; fat 24.4g; cholesterol 150.9mg; sodium 1060.5mg.