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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 smoky bacon, creamy scrambled eggs and cheddar cheese. It’s generously brushed with melted butter and then baked until golden. Slice it and enjoy for a brunch treat or for a grab-n-go breakfast on the run.

Bacon Egg And Cheese Biscuit Braid

Best Bacon Egg and Cheese Biscuit Braid Recipe

This breakfast braid was inspired by my dear friend Linda, recipe developer for White Lily Flour. I had the privilege of working with Linda in the White Lily test kitchen while visiting Nashville and developing recipes using some of their latest products. Some of those recipes inspired this recipe, and I couldn’t be happier with how it turned out. This is the kind of biscuit recipe that turns everyday ingredients into something special.

Bacon Egg And Cheese Biscuit Braid

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

  • Ingredients you’ll need to make a homemade Bacon Egg and Cheese Biscuit Braid: Self rising flour, cold butter, buttermilk, melted butter, large eggs, cooked and crumbled bacon, sour cream, chives, shredded sharp cheddar cheese, salt and black pepper.
  • Kitchen tools you’ll need: A medium bowl, one small microwave safe bowl, a pastry blender, measuring cups and spoons, a skillet to cook the bacon and scramble the eggs, whisk, cheese grater, sharp knife and cutting board, sheet pan and pastry brush.
  • When scrambling the eggs, think soft scrambled and not super stiff eggs for the best end result.
  • To expedite assembling, you can also prep 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.
  • You could adapt this recipe using cubed ham, cooked and crumbled breakfast sausage or you could omit the meat altogether and use sautéed vegetables.
  • 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.
  • This biscuit braid can be made using sausage or ham or sautéed vegetables, if you prefer.
  • You could also adapt using your favorite flavor of shredded cheese.
  • To gild the lily I recommend brushing it with additional melted butter after you bake it, too.
  • Store baked Bacon Egg and Cheese Biscuit Braid chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.


More Southern Biscuits to Make

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Bacon Egg and Cheese Biscuit Braid
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5 from 1 vote

Bacon Egg and Cheese Biscuit Braid

Cook Time25 minutes
Total Time25 minutes
Servings: 12 servings
Calories: 301kcal
Author: Melissa Sperka


  • 2 1/4 cup self rising flour
  • 1/2 cup cold butter cubed
  • 3/4 cup buttermilk
  • 2 Tbsp butter divided
  • 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


  • Preheat the oven to 375°F and line a standard baking sheet with parchment paper.
  • 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 flour surface and knead 6-8 times coating with flour. Use a floured rolling pin to roll into an 8 x 12 inch rectangle. Move to the parchment and reshape if needed.
  • Whisk together the eggs, sour cream chopped chives salt and black pepper.
  • Melt 1 Tbsp butter in a skillet and soft scramble the eggs.
  • Arrange the scrambled eggs down the center of the dough. Sprinkle with the bacon crumbles and shredded cheese.
  • Cut diagonal strips to within 1/4 inch of the filling on both sides. Fold the strips over each other.
  • Shape and smooth with your hands, pinching any tears in the dough together.
  • Brush the dough on all sides with the remaining 1 Tbsp melted butter.
  • Bake for 25 minutes broiling within the last few minutes to brown, if desired.
  • Cut into slices and serve.


For the biscuit dough you'll need 1 stick of cold cubed butter. You'll need 2 additional tablespoons of butter. One Tbsp to cook the scrambled eggs and 1 Tbsp melted to brush the dough before and after baking.


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    This was a delightful recipe! All three of my girls, who can be picky at times, ate it up! The biscuit was easy to work with and the chives and sour cream were a great addition. I will definitely be making this again!

    1. I love your recipes. But instead of bacon, I prefer sausage. my friend and I are senior citezens and we eat only 1 large meal a day. then something small for our supper. Do you have any recipes that would be smaller portions for seniors?

      1. I have many recipes that could easily be pared down to a smaller size. Feel free to browse my recipe index when you have time here.

  2. I am going to ladies luncheon l can’t wait to make that pull apart Sausage &Cheese Rolls l am sure the ladies would really enjoy that

  3. Seeing that I love both biscuits and breakfast braids I had really hoped I’d love this.

    Unfortunately, the biscuit dough tastes bland. I’d suggest adding 1/2 spoon of salt. Yes, the bacon is salty but the flavour just isn’t round. As the dough is lacking flavour. Maybe just a tiny bit of sugar to add some extra depth, just a tablespoon or so. Not sure. But salt for sure.

    Also, 6 eggs wasn’t quite enough for an 8×12 rectangle. Maybe my large eggs weren’t large enough but if I make this again I’ll add an egg or two. I might just go back to my Jalapeño, Sausage, Jack, and Egg Breakfast Braid though. Oh, I might try that with a biscuit crust… that’s an idea for the coming weekend.

    1. The quality of all flour isn’t the same. If you begin with a quality product there’s usually no need to adjust the amount of salt a brand uses in their flour. So I hope anyone who reads your review of the brand of flour you used considers that caveat. White Lily is excellent. That said, salt, like any spice is subjective and everyone has their own preference. The same goes for large eggs. I’ve noted certain brands are larger than others. It’s perfectly acceptable to adjust the amount of filling to your taste, of course.

  4. Can this be made the night before and bake in the morning? Love all your recipes so glad I found your site. Thank-you

    1. Hi Bonnie, I usually make and bake this as soon as it’s made. My inclination is that you may be able to waiting to brush with butter just before baking. I can’t attest to the results since haven’t done it, but if you give it a whirl come back and let me know how it went.

    1. The point of this particular recipe is to use homemade dough. However, you could use the same concept using crescent rolls it you prefer.

      1. I tried it with the canned dough. It was good but tasted processed. Making it again with homemade biscuit dough next. I’m sure it will taste better.

  5. Oh goodness! I cant wait to try this one. Just showed my hubby and he is drooling. Thanks for sharing this one.

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