📝 About This Recipe
Nothing defines Southern comfort quite like a towering, flaky buttermilk biscuit cradling a perfectly folded egg and melted sharp cheddar. This recipe elevates the humble gas-station classic into a gourmet morning ritual, focusing on the science of cold butter for maximum lift and the art of the 'low and slow' egg fold. It is a harmonious balance of salty, buttery, and creamy textures that promises to be the highlight of your weekend brunch.
🥗 Ingredients
Flaky Buttermilk Biscuits
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder (ensure it is fresh for maximum rise)
- 1 teaspoon Granulated sugar
- 1 teaspoon Kosher salt
- 1/2 cup Unsalted butter (frozen and grated or cubed very small)
- 1 cup Full-fat buttermilk (cold)
- 1 teaspoon Honey (whisked into the buttermilk)
The Egg & Cheese Filling
- 8 pieces Large eggs (2 per sandwich)
- 2 tablespoons Heavy cream (for extra velvety eggs)
- 4 slices Sharp Cheddar cheese (thick cut)
- 2 tablespoons Unsalted butter (for the skillet)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Chives (finely minced)
The Finish
- 2 tablespoons Salted butter (melted, for brushing biscuit tops)
- 1 pinch Flaky sea salt (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place your mixing bowl in the fridge to chill.
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2
In the chilled bowl, whisk together the flour, baking powder, sugar, and salt. Add the frozen grated butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
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3
Make a well in the center and pour in the cold buttermilk-honey mixture. Stir gently with a fork just until a shaggy dough forms; do not overmix.
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4
Turn the dough onto a floured surface. Gently pat it into a rectangle, then fold it in thirds like a letter. Rotate and repeat this folding process 3 times to create those signature flaky layers.
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5
Pat the dough to a 1-inch thickness. Use a 3-inch circular cutter to stamp out 4 biscuits, pressing straight down without twisting. Place them on the baking sheet so they are just touching.
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6
Bake for 15-18 minutes until the tops are golden brown and the biscuits have risen significantly. Brush the tops immediately with melted salted butter and a sprinkle of flaky salt.
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7
While the biscuits rest, whisk the 8 eggs with the heavy cream, a pinch of salt, and black pepper until no streaks of white remain.
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8
Melt 2 tablespoons of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture.
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9
As the eggs begin to set, use a spatula to gently push the cooked edges toward the center. When the eggs are 80% cooked but still slightly wet, divide them into four sections in the pan.
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10
Fold each egg section into a square shape that matches the size of your biscuits. Top each egg square with a slice of sharp cheddar and turn off the heat, allowing the residual heat to melt the cheese.
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11
Carefully split the warm biscuits in half. Place one cheesy egg fold onto the bottom half of each biscuit.
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12
Garnish with fresh chives, close the sandwich with the biscuit top, and serve immediately while the cheese is gooey.
💡 Chef's Tips
Never twist the biscuit cutter; pressing straight down ensures the edges stay open so the dough can rise upward. Keep your butter and buttermilk as cold as possible; steam from melting butter in the oven is what creates the flakes. For the silkiest eggs, use medium-low heat; high heat will make the eggs rubbery and dry. If you prefer a kick, add a teaspoon of hot sauce directly into the raw egg mixture before whisking. You can make the biscuits ahead of time and reheat them in a 350°F oven for 5 minutes to restore their crispness.
🍽️ Serving Suggestions
Serve with a side of crispy hash browns or home fries seasoned with paprika. Pair with a hot cup of black coffee or a spicy Bloody Mary for a full brunch experience. A small side of fresh fruit or berries helps cut through the richness of the butter and cheese. Offer a ramekin of honey butter or maple syrup for those who enjoy a sweet-and-savory combination. Add a few slices of crispy thick-cut bacon or a sausage patty for an 'all-in' breakfast feast.