Bacon Egg and Cheese Biscuit Braid

This Bacon, Egg and Cheese Biscuit Braid is made with tender homemade buttermilk biscuit dough filled with crispy bacon, fluffy scrambled eggs and cheddar cheese. Brushed with melted butter and baked until golden brown, it’s a delicious choice for breakfast, brunch or a grab-and-go morning meal.

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

Prep Time 20

Cook Time 25

Total Time 45

Servings 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 8x12-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.

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