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Bacon Egg And Cheese Biscuit Braid

Bacon Egg And Cheese Biscuit Braid

Cook Time 25 minutes
Total Time 25 minutes
Servings 12
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.