Bacon Egg and Cheese Biscuit Braid

This delectable savory Bacon Egg and Cheese Biscuit Braid begins with homemade buttermilk biscuit dough. The dough is generously stuffed with crispy bacon, scrambled eggs and cheddar cheese. It’s generously brushed with melted butter and then baked until fluffy and golden brown. Slice it into pieces and enjoy it for a brunch treat or for a grab-n-go breakfast on the run.

Ingredients to Make Bacon Egg and Cheese Biscuits Braid Recipe

This bacon egg and cheese breakfast braid was inspired by my dear friends at White Lily flour. It features classic flavors of a popular bacon egg and cheese biscuit breakfast sandwich, but in a new way. This is the kind of fluffy biscuit recipe that turns everyday ingredients into something special for holiday brunch, weekend breakfast with the family and entertaining.

If you were to ask me who has the best bacon, egg and cheese biscuits my answer is clear. Homemade breakfasts are the best! Who can resist and egg and cheese biscuit sandwich? I love them and so does my family. We happily gravitate to cheese-biscuit-sandwiches for breakfast or snacking year-round.

Checkout this quick list of ingredients you’ll need to make Bacon Egg and Cheese Biscuit Recipe: (Scroll down for full printable recipe card.)

• Flour – Self rising flour forms the base of the biscuit dough. It already has leavening added, so there’s no need to add baking powder, baking soda or salt.
• Liquid – Cold buttermilk gives the dough a creamy texture and tangy flavor.
• Butter – Salted or unsalted butter for richness plus melted butter for brushing the tops.
• Whole Eggs – Fluffy eggs scrambled whisked with sour cream, fresh chives, plus salt and black pepper for the filling.
• Protein – Crispy cooked bacon for a smoky flavor.
• Cheese – Shredded sharp cheddar cheese forms the edible “glue” to hold the filling together when slicing.

How to Make the Best Bacon Egg and Cheese Biscuit Braid Recipe

• Heat Oven and Prepare Pan – Preheat the oven. Line a standard baking sheet with parchment paper.
• Biscuit Dough – Cut cold cubed butter into the flour using a pastry blender, until it resembles cornmeal.
• Buttermilk – Make a well in the center of the flour mixture, add the buttermilk. Use a fork to work the buttermilk into the flour until fully moistened.
• Roll Dough – Turn the biscuit dough onto a well floured surface. Knead gently turning to coat with flour. Use a floured rolling pin to roll into an 8×12-inch rectangle. Move biscuit dough to the parchment paper.
• Make Scrambled Eggs – Whisk together the eggs, sour cream, chopped chives, salt and black pepper. Melt butter Scramble eggs in frying pan over medium heat.
• Assemble – Layer the filling starting with the scrambled eggs down the center of the dough. Sprinkle eggs with the crispy bacon and cheddar cheese.
• Braid the Dough – Cut diagonal strips to within 1/4-inch of the filling on both sides. Fold the strips over each other to cover the egg & cheese. Shape and smooth with your hands, pinch dough to seal. Brush with melted butter.
• Oven – Bake bacon egg and cheese biscuit braid per the recipe until golden brown. You can brush again with melted butter after baking, then slice and serve.

Kitchen Equipment to Make Bacon Egg and Cheese Biscuits

• A medium bowl, one small microwave safe bowl.
• A pastry blender or food processor.
• Measuring cups and spoons.
• A non-stick skillet to cook the bacon and scramble the eggs.
• Balloon whisk to whip the egg mixture.
• Cheese grater for freshly grated cheese.
• Sharp knife and chopping board.
• Sheet pan for baking the biscuits.
• Pastry brush.

Recipe Variations, Tips and Substitutions

• Protein Variations – You could adapt this recipe using cubed ham, cooked and crumbled breakfast sausage.
• Veggies – You could omit the meat altogether and use sautéed vegetables like mushrooms, bell peppers and onion.
• Eggs – This recipe uses whole eggs. You could adapt the scrambled egg filling using egg whites.
• Spice – You could add a few dashes of hot sauce to the egg mixture for added spice.
• Flour Substitution – You can also make biscuits with all purpose flour. To adapt this recipe, you’ll need 2 1/4 cups flour sifted with one tablespoon baking powder and 1 teaspoon salt.
• Cheese Variations – You could also adapt using your favorite flavor of cheese. American cheese, pepper jack cheese, gruyere cheese, colby jack cheese or mozzarella cheese. You could also sprinkle the top with grated Parmesan cheese.
• Don’t Overcook the Eggs – The eggs should be soft scrambled and not super stiff cooked eggs for the best end result.
• Trick to Flaky Biscuits – It’s important not to overwork the biscuit dough for flaky biscuits.
• Pinch the Biscuit Dough to Seal – Keep in mind that when you’re working with homemade biscuit dough, it’s very forgiving. If it tears don’t sweat it, just pinch the dough back together. It’s not necessary to try for perfection, it’s homemade and should look rustic and made by hand, that’s where the love is.

Storage and Leftovers

• Time Saving Tip: To expedite assembling the biscuit braid, you can also prepare the eggs and bacon in advance then chill until you’re ready to prepare the biscuit braid. By prep I mean fully cook and pop into the refrigerator. They will gently reheat while baking.
• Leftovers – Store baked Bacon Egg and Cheese Biscuit Braid in an airtight container or wrap in foil or plastic wrap chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave or on a sheet pan in a preheated 350°F oven or air fryer.
• Freezer Tips – Biscuits are freezer-friendly. You can fully assemble this biscuit braid and freeze it for a hearty breakfast and future meals. Wrap in plastic wrap and foil then pop it into a freezer bag up to 2 months in advance. Freeze it prior to baking, then bake from frozen adding 10 minutes or so to the baking time or thaw in the fridge overnight.

More Southern Biscuits to Make

• Easy Cream Biscuits can be made by bakers of all skill levels.
• Cheesy Sausage Biscuit Pinwheels can be enjoyed for breakfast, brunch or as an appetizer.
• Stuffed Ham Egg and Cheese Biscuits are great for breakfast on the run.
• Cheddar Chive Potato Biscuits can be eaten at any meal.
• Serve these 3 Ingredient Biscuits smothered with sausage gravy.
• You can never go wrong with these Fluffy Southern Buttermilk Biscuits recipe.
• Try these sweet 7Up Biscuit Cinnamon Rolls when you need a sweet fix.

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Helpful Kitchen Items:

• Mixing Bowl Set
• Measuring Set
• Sheet Pans
• Pastry Mat

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Bacon Egg and Cheese Biscuit Braid

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Breakfast, Main Course

Cuisine: American, Southern

Keyword: bacon-egg-and-cheese-biscuits, bacon-egg-and-cheese-biscuits-braid, bacon-egg-cheese-biscuits, biscuit-braid-recipe

Servings: 12 servings

Calories: 301kcal

Author: Melissa Sperka

Ingredients

• 2 1/4 cup self rising flour
• 1/2 cup cold butter cubed
• 3/4 cup buttermilk
• 2 Tbsp butter divided use
• 6 large eggs
• 1/4 cup sour cream
• 2 tsp chopped chives
• salt and black pepper to taste
• 6 slices bacon cooked and crumbled
• 1 cup shredded sharp cheddar cheese

Instructions

• Preheat the oven to 375°F and line a standard baking sheet with parchment paper.
• Biscuit Dough: Cut 1/2 cup cold cubed butter [1 stick] into the flour until it resembles cornmeal.
• Make a well in the center and add the buttermilk. Use a fork to work the buttermilk into the flour until fully moistened.
• Turn the dough onto a well floured surface and knead gently turning 6-8 times coating with flour. Use a floured rolling pin to roll into an 8×12-inch rectangle. Move to the parchment and reshape if needed.
• Eggs: In a small bowl whisk together the eggs, sour cream, chopped chives, salt and black pepper.
• Melt 1 Tbsp butter in a large skillet. Soft scramble the eggs over medium heat just until set.
• Layer the Filling: Arrange the scrambled eggs down the center of the dough. Sprinkle eggs with the crispy bacon and shredded cheese.
• Cut diagonal strips to within 1/4 inch of the filling on both sides. Fold the strips over each other to the center of the eggs. Shape and smooth the biscuit dough with your hands, pinching any tears in the dough together.
• Brush the dough on all sides with the remaining 1 Tbsp melted butter.
• Place pan into the oven. Bake for 25 minutes until golden brown, broiling within the last few minutes to brown further, if desired.
• Cut bacon egg and cheese biscuits braid into desired size slices and serve.

Notes

• Butter: For the biscuit dough you’ll need 1 stick (1/2 cup) of cold cubed butter to cut into the flour. Plus 1 additional tablespoon of butter melted to brush the top.
• Eggs: You’ll also need 1 tablespoon of butter to cook the scrambled eggs.
• Flour Substitution: You can also make this biscuit braid with all purpose flour. To adapt this recipe, you’ll need 2 1/4 cups all purpose flour sifted with one tablespoon baking powder and 1 teaspoon salt.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 19g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 288mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

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