Egg-in-a-Hole Buttermilk Biscuits

Name: Egg-in-a-Hole Buttermilk Biscuits
Prep time: 25 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface; 2 1/2 tsp. baking powder; 1/2 tsp. baking soda; 3/4 tsp. kosher salt, plus more for eggs; 1 tsp. granulated sugar; 12 tbsp. (1 1/4 sticks) cold unsalted butter, cut into pieces; 2 tbsp. chopped fresh chives, plus more for garnish; 6 oz. sharp Cheddar, grated (about 1 1/2 cups), divided; 1 c. buttermilk; 12 slices bacon; 6 medium eggs; Freshly ground black pepper

This over-the-top breakfast is all your favorite foods in one!

By Torie CoxPublished: Jan 3, 2024

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Becky Luigart-Stayner

Yields:

6 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 10 mins

Want to make a brunch dish everyone'll remember? These breakfast-filled biscuits will do the trick!

Homemade buttermilk biscuits get the egg-in-a-hole treatment, with the addition of good bacon to take it over the top! We like to cover our tiny biscuits in homemade tomato jam for extra effect.

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Ingredients

2 1/4 cups all-purpose flour, spooned and leveled, plus more for work surface
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt, plus more for eggs
1 tsp. granulated sugar
12 Tbsp. (1 1/4 sticks) cold unsalted butter, cut into pieces
2 Tbsp. chopped fresh chives, plus more for garnish
6 oz. sharp Cheddar, grated (about 1 1/2 cups), divided
1 cup buttermilk
12 slices bacon
6 medium eggs
Freshly ground black pepper

Directions

1. Step 1Preheat oven to 450°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. Add butter and cut in with a pastry blender or two forks until butter is the size of small peas. Stir in chives and 4 ounces Cheddar. Make a well in the center; add buttermilk and stir until just combined.
2. Step 2On a lightly floured work surface, roll or pat dough into a 1/2-inch-thick rectangle. Fold dough edges into center, like folding a letter into thirds. Roll or pat dough to a 1/2-inch-thick rectangle, and repeat folding process. Cut dough into 6 pieces; press each piece into a 3 3/4-inch round (about 1 inch thick). Place dough on prepared baking sheet. Cut out center of each dough round with a 2-inch round cutter. Place dough centers around the larger dough rounds in middle of baking sheet. Freeze at least 15 minutes and up to 2 hours.
3. Step 3Meanwhile, line a second rimmed baking sheet with parchment paper. Arrange bacon in a single layer on prepared baking sheet. Bake until fat is beginning to render and edges are curled and lightly browned, 8 to 10 minutes. (Bacon will not be crisp.) Transfer bacon to a paper towel-lined plate.
4. Step 4Place baking sheet with frozen biscuits inside another baking sheet of the same size. (This will insulate the tray so that the bottoms do not over-brown.) Bake until small biscuits are golden brown, 12 to 15 minutes. Transfer small biscuits to a plate.
5. Step 5Place 2 bacon strips into center hole of each large biscuit. Sprinkle remaining 2 ounces Cheddar over bacon, dividing evenly, pressing to create a well in the middle of cheese. Crack 1 egg into each well. Sprinkle with salt and pepper. Bake, rotating sheet halfway through, until egg whites are just set, 12 to 15 minutes. Serve each egg in a hole with a small biscuit and garnish with chives.