Buttermilk Biscuit Breakfast Sandwiches

I get super excited when I see biscuit sandwiches on a brunch menu. I love biscuits. I love sandwiches. It’s just the perfect little meal to start your weekend with if you ask me. Well, as long as it’s paired with a big cup of coffee with cream. 🙂

Related: 50+ Healthy Breakfast Ideas and try out Tater Tot Casserole.

I’ve been working to perfect my homemade version of this favorite weekend treat, and I think I finally have a version I love so much I’m ready to share it with you.

The biscuits are flaky and easy to make. I’m currently loving veggie sausage and cheese, but you could add bacon or arugula—whatever you prefer. And then it gets topped with a baked egg.

I LOVE this simple method for baking eggs because you could literally have a dozen people over for breakfast and have an egg sandwich ready for all of them at the same time—which is nuts because eggs are tricky little suckers since they cook so fast.

I also love these baked eggs because to me they are the perfect amount of runny yolk that I like in a sandwich. I love a runny yolk, but in a sandwich (which I generally eat with my hands), I don’t like it too runny—just gets too messy. 

Can you tell I have a LOT of opinions about breakfast sandwiches. 🙂 Here’s how I like to make mine.

Buttermilk Biscuits, makes one dozen.

2 cups flour
2 teaspoons salt
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cold butter
1 cup buttermilk
1 tablespoon honey
1 egg (for the egg wash top, optional)

In a bowl, stir together the flour, salt, baking powder and baking soda. Cut the cold butter into small cubes. Then, use your clean hands to work those into the flour, making small pebbles.

Pour in the buttermilk and honey and stir until just combined (no need to overmix this dough). Turn out onto a floured surface and press into a dough ball. Roll it out so the dough is 1/3 inch thick and cut out your biscuits.

You may need to press the dough together after cutting out the first batch so you can cut out all twelve. 

Brush the biscuit tops with a whisked egg. Bake at 400°F for 14-15 minutes.

But before you pop those in the oven…

Spray a regular-sized muffin pan with nonstick cooking spray. Fill each cup with one egg. If you plan to bake less eggs than your pan holds, you can fill the remaining cups with a little bit of water.

This helps preserve your pan and keeps the eggs from drying out while they bake. 

Bake these at 400°F for 13-15 minutes, just until the center is set but still jiggly. They should be just beginning to pull away from the edges of the pan.

And yes, you can bake these along with the biscuits. That’s what I do so everything is ready all at once.

I cooked a few frozen veggie sausages to go along with these, but like I said, you can change it up. Or keep it simple with just eggs or eggs and cheese.

Top the baked eggs with a little salt and pepper just after they come out of the oven, and happy breakfast to you! xo. Emma

Looking for amazing breakfast recipe? Try my Baked Egg White Bites.

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5 from 3 votes

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Yield 12

Ingredients

1x2x3x

• ▢ 2 cups flour
• ▢ 2 teaspoons salt
• ▢ 4 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ cup butter (cold)
• ▢ 1 cup buttermilk
• ▢ 1 tablespoon honey
• ▢ 12 eggs

Instructions

• In a bowl. stir together the flour, salt, baking powder and baking soda. Cut the cold butter into small cubes. Then, use your clean hands to work those into the flour, making small pebbles.

  Pour in the buttermilk and honey and stir until just combined. No need to overmix this dough.

  Turn out onto a floured surface and press into a dough ball. Roll it out so the dough is 1/3 inch thick and cut out your biscuits. You may need to press the dough together after cutting out the first batch so you can cut out all twelve.
• Brush the biscuit tops with a whisked egg. Bake at 400°F for 14-15 minutes.
• Spray a regular-sized muffin pan with nonstick cooking spray. Fill each cup with one egg. If you plan to bake less eggs than your pan holds, you can fill the remaining cups with a little bit of water.

  This helps preserve your pan and keeps the eggs from drying out while they bake.
• Bake these at 400°F for 13-15 minutes, just until the center is set but still jiggly. They should be just beginning to pull away from the edges of the pan.
• And yes, you can bake these along with the biscuits. That’s what I do so everything is ready all at once.

Notes

I cooked a few frozen veggie sausages to go along with these, but like I said, you can change it up. Or keep it simple with just eggs or eggs and cheese. Top the baked eggs with a little salt and pepper just after they come out of the oven

Course Breakfast

Keywords biscuits, breakfast sandwiches

Nutrition

Nutrition Facts

Buttermilk Biscuit Breakfast Sandwiches

Amount per Serving

Calories

191

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

176

mg

59

%

Sodium

 

689

mg

30

%

Potassium

 

112

mg

3

%

Carbohydrates

 

19

g

6

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

8

g

16

%

Vitamin A

 

389

IU

8

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

131

mg

13

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.