Buttermilk Biscuit Breakfast Sandwiches

Buttermilk Biscuit Breakfast Sandwiches

Buttermilk Biscuit Breakfast Sandwiches

So I made a larger than normal batch of my awesome buttermilk biscuits. My father in law was in town and I wanted to make sure everyone had plenty to eat (I always over cook when he comes, but it’s still a benefit because we just eat through the leftovers during the week.) We had the original batch of biscuits with roast chicken dinner. Normally I try to make exactly the right amount of biscuits because they just don’t keep. That light fluffiness seems to vanish and then they become very buttery rocks. In this case I’d been careful to wrap the cooled leftover biscuits well in plastic as quickly as possible so they were still pretty fresh. I decided, in honor of my husband, former teenage MacDonald’s employee that he was, to make my own “Egg McMuffin” only a good one, of course. I split the biscuits in half, beat and fried one egg at a time (on mine I had my egg over easy which was excellent), neatly folded the resulting mini omlet, added gruyere cheese (perfect for melting) and viola! The perfect, but very rich, breakfast egg sandwich. These would have been even better with Canadian bacon, but I only had regular bacon so I made that in the oven and served it on the side. Only Hollandaise sauce would have made it more perfect, but probably would have taken the calorie count to heights that even I couldn’t justify, not to mention that homemade Hollandaise is a pain to make. Instead, I suggest you enjoy these with some homefries.

Serves-1 biscuit per person

Reheats- No


Kid Friendly Tasks- Placing the cheese on the biscuits


For the biscuits

  •  1 c Cake Flour
  •  1 c All purpose Flour
  •  1 tsp salt
  •  1.5 tsp baking powder
  •  ½ tsp baking soda
  •  1 stick butter
  •  ¾ c Buttermilk plus more for brushing on top

For the Sandwiches

  • Gruyere Cheese, enough to cover one half of each biscuit
  • 1 egg per person
  • Pinch salt and pepper
  • Pinch herbs de Provence (mine are McCormick’s. If you don’t have, just leave these out)

Directions for the Biscuits

Note: The biscuits do not have to be fresh for these. You can use the previous night’s, however they should not be more than 24 hrs old.

  1. Preheat the oven to 425. Line a baking sheet with parchment paper (it makes clean up a snap and nothing ever sticks to the tray). Combine both flours, salt, baking powder and baking soda. Cut in the butter either with a pastry cutter or a food processor (I own both and it’s always a tossup which is worse to clean. Sometimes I just use my fingers) The mixture should resemble coarse crumbs.
  2. Pour in buttermilk and mix until just combined. Try not to over mix as it will toughen your biscuits. If you’re making rolled biscuits, flour your work surface and roll/pat out the dough to ¾ in thickness. Cut with 2.5 in biscuit cutters.
  3. Place the cut out biscuits on the tray and brush the tops with buttermilk. If you are making drop biscuits take roughly 1/3 c dough and drop onto pan, pat down slightly and repeat.
  4. Bake 15-18 minutes or until biscuits are a light golden color. Brush with butter if you want (I find these rich enough without, but I leave it up to you)

Sandwich Directions

  1. Preheat oven to 400 degrees. Slice the biscuits in half and cover one half with gruyere cheese (I put just a slice or two, not thick, however if you’re a cheese hound by all means, use more) Place the biscuits, both halves, on a baking tray and heat just until the cheese starts to melt (this doesn’t take long so do not walk away.)
  2. Heat a skillet over medium high heat and butter very lightly. Crack a single egg, beat and add just a pinch (a small pinch!) salt, pepper and herbs if using. Try to make a mini omelet, but the shape doesn’t matter all that much, honestly. Fry until the underside is just cooked, then flip and fry an additional two minutes or so.
  3. Fold the egg in half (or slice into quarters depending on the shape) so that it fits on the biscuit. Place on biscuits and enjoy. Repeat for each sandwich. If you’re making lots of these you might want to have two skillets going or just try to make one egg per side of your pan. For me this works much better than making a large omelet and slicing it up. It’s not as thick and chewy. Also, it lets you make the eggs over easy for those (like myself) that prefer that alternative.


Buttermilk Biscuit Breakfast Sandwiches

Buttermilk Biscuit Breakfast Sandwiches


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