Savory Breakfast Sandwich with Bacon, Egg, and Cheese on Buttermilk Biscuit

Ingredients

• Ingredients for Biscuits:
• A generous 2 cups of versatile all-purpose flour
• 2 teaspoons of baking powder for that perfect rise
• A hint of salt, just 1 teaspoon
• A touch of baking soda, only ½ teaspoon
• A dollop of shortening (like the classic Crisco®), about ⅓ cup
• 1 cup of tangy buttermilk for that delightful twang
• 2 tablespoons more of buttermilk for added moisture
• 6 strips of savory bacon, each cut in half for a burst of flavor
• Ingredients for Eggs:
• 4 large eggs, fresh and full of goodness
• 2 tablespoons of water to lighten and fluff up the eggs
• 1 tablespoon of butter for a rich and creamy texture
• A generous ½ cup of sharp shredded Cheddar cheese for that cheesy goodness
• A sprinkle of salt and a dash of ground black pepper to suit your taste

Step 1

Preheat your oven to a toasty 425 degrees F (220 degrees C) and grab a baking sheet, lining it with parchment paper.

Step 2

In a large bowl, whisk together flour, baking powder, salt, and baking soda until they form a harmonious blend. Take your time to cut in the shortening until the mixture resembles coarse crumbs, a process that usually takes around 3 to 4 minutes. Create a cozy well in the center of the flour mixture, pour in 1 cup of buttermilk, and gently stir until everything comes together beautifully.

Step 3

Liberate the dough onto a lightly floured surface, giving it some love by patting and rolling it into a rectangle that's about 1/2 inch thick. With a 3-inch biscuit cutter, craft out 6 biscuits like a culinary artist. Place these gems onto the prepared baking sheet and give the top of each biscuit a tender brush with the remaining buttermilk.

Step 4

Let these lovelies bake in the preheated oven until they achieve a delightful golden hue, usually around 10 to 12 minutes. Once they are done, transfer the biscuits to a wire rack to cool down and relax.

Step 5

While the biscuits are getting their beauty sleep in the oven, grab a large skillet and lay down some bacon strips. Cook them over medium-high heat, turning them occasionally until they are beautifully browned, which usually takes about 10 minutes. Once they are done, let the bacon slices rest on some paper towels.

Step 6

In a bowl, whisk together eggs and water vigorously until they form a smooth concoction; set this mixture aside. In a large nonstick skillet, melt some butter over medium-low heat. Give the skillet a swirl to coat it with the butter, heating it until it gently bubbles. Pour the eggs into the center of the skillet, allowing the butter to gracefully move to the sides.

Step 7

Watch the edges of the eggs as they gently start to set. Using a spatula, lovingly scramble the eggs around the pan, creating fluffy, large curds. Sprinkle some cheese over the eggs at this point. Continue the cooking dance, pausing here and there to let the cheese melt and the eggs firm up, gently pushing and folding the eggs to form those beautiful curds, which usually takes about 3 minutes in total. Remember not to overcook the eggs; we want them to be soft and tender, not chewy and rubbery. Once they are cooked to perfection, remove from the heat.

Step 8

Now, it's time to slice those biscuits in half and crown the bottom halves with the delightful scrambled eggs. Season with a sprinkle of salt and pepper, top each biscuit with 2 bacon pieces, and finally, add the biscuit tops. Your creation is now ready to be savored immediately. Enjoy this scrumptious breakfast treat!