Name: Buttermilk Biscuit Egg-in-a-Hole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons white granulated sugar; 1 Tablespoon baking powder; 1 teaspoon salt ((3/4 tsp if using salted butter)); 1/4 cup butter (cold and cut into 8 pieces); 1 cup cheddar cheese (grated, well packed); 1/4 cup chives (finely diced); 3/4 cup buttermilk (cold, well shaken, plus more as needed); Milk or cream (for brushing tops); 7 large eggs; Additional chopped chives (for garnish)

Jump to Recipe

The Buttermilk Biscuit Egg-in-a-Hole is breakfast magic wrapped up in golden, flaky biscuit layers, with a perfectly baked egg nestled right at the center. Imagine biting into a warm, cheese- and chive-flecked biscuit, its crispy edges yielding to a tender, buttery crumb, and a rich, runny yolk for that unbeatable breakfast moment. This comforting dish brings together the best of Southern baking with a playful twist—making it a showstopper for weekend brunch or a special breakfast treat that you’ll crave again and again.

Buttermilk Biscuit Egg-in-a-Hole Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Buttermilk Biscuit Egg-in-a-Hole couldn’t be more straightforward, and each item plays a starring role. From sharp cheddar and bright chives to the creamy richness of buttermilk, the flavors and textures all work in perfect savory harmony.

All-purpose flour: The essential base for your biscuits, providing structure and that classic, fluffy bite.
White granulated sugar: Just a touch brings out the natural flavors of the cheese and butter.
Baking powder: This gives your biscuits that glorious lift and airy, tender center.
Salt: Be mindful of your butter’s saltiness so your biscuits are perfectly seasoned, not overpowering.
Butter (cold and cut into pieces): The secret to that irresistible flakiness and rich, buttery taste.
Cheddar cheese (grated): Adds sharpness and a gooey, melty layer in every bite.
Chives (finely diced): These bring color and a fresh, oniony zing that makes the dish pop.
Buttermilk (cold, well shaken): Responsible for the signature tang and moist crumb—don’t skip it!
Milk or cream: A simple brush on top for that shiny, golden finish.
Large eggs: The star of the “hole,” baking up into a picture-perfect, silky-centered delight.
Additional chopped chives (for garnish): A sprinkle at the end to keep things bright and beautiful.

How to Make Buttermilk Biscuit Egg-in-a-Hole

Step 1: Preheat and Prepare

Start by getting your oven nice and hot at 425F. Line a sturdy baking sheet with parchment paper—this step is a total lifesaver for keeping your biscuits from sticking and for easy cleanup. While the oven preheats, gather all your ingredients so you’re ready for biscuit-making glory.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until everything is expertly combined. This mix ensures your biscuits turn out evenly risen and perfectly tender every time. Set aside so you can move on to the cheesy magic.

Step 3: Add Cheese, Chives, and Butter

Grate your cheddar cheese and finely dice the chives—you want tiny bits to distribute flavor in every bite. Toss them into the flour mixture and lightly coat with your fingers. Next, add in the cold butter cubes. Using just your fingertips, work the butter into the flour until it resembles coarse crumbs, with pea-sized bits of butter throughout. These little pockets of butter are what create airy, flaky layers. Pour in the cold buttermilk and mix with a fork until the dough is just moistened; add a splash more buttermilk if it feels too dry.

Step 4: Shape and Cut Biscuits

Turn the dough onto a floured surface. Gently knead it together by folding it over itself a couple times—this gives the biscuits their signature height and flakiness. Pat or roll the dough into a 1-inch-thick slab. Using a 3-inch round cutter, cut out your biscuit rounds and place them on the prepared baking sheet. Gather scraps and repeat. Brush the tops with milk or cream for that golden finish.

Step 5: Bake Biscuits

Place the biscuits in the oven and bake for 15-17 minutes, until they’re lightly golden and just cooked through. Remove them to a cooling rack and turn your oven down to 350F. If you need to wait before moving on, let the biscuits cool completely, then cover them until you’re ready for the egg-in-a-hole transformation.

Step 6: Hollow the Biscuits

Once the biscuits cool for at least 15 minutes, use a sharp knife to cut a circular top from each one—about a half-inch in from the edge and an inch deep. Carefully pick out the center, creating a cozy nest for your eggs. Arrange the biscuits back on the baking sheet, spaced apart for even baking.

Step 7: Add the Egg and Bake Again

Gently crack one egg into each biscuit hollow. Season lightly with salt and pepper, then return the tray to the 350F oven. Bake for 20-25 minutes, checking at 18-20 minutes. If the biscuits are browning too quickly, lay a loose sheet of foil over the top. You’re looking for set egg whites and a slightly soft yolk. Let the Buttermilk Biscuit Egg-in-a-Hole cool for five minutes so the egg settles perfectly. Finish with an extra sprinkle of chives and a crack of fresh pepper.

How to Serve Buttermilk Biscuit Egg-in-a-Hole

Garnishes

Buttermilk Biscuit Egg-in-a-Hole deserves a final flourish. Scatter over more fresh, bright chives and a few twists of cracked black pepper to add color, flavor, and a touch of elegance. If you love a little kick, a hint of hot sauce or a light dusting of smoked paprika works wonders for both taste and presentation!

Side Dishes

Pair these beauties with a crisp, peppery arugula salad or sliced avocado to keep things fresh and balanced. If you’re feeling indulgent, serve them with a side of breakfast sausage or crispy bacon for a satisfying brunch plate. Fresh fruit and a steaming cup of coffee round things out for the perfect morning spread.

Creative Ways to Present

Stack two biscuits on a big platter, alternating egg-up and egg-down, to wow your brunch guests. Serve Buttermilk Biscuit Egg-in-a-Hole on individual boards with little jars of jam and butter, or cut them in half for a crowd-friendly, hand-held treat at potlucks or picnics. For a fun twist, toast some of the scooped-out biscuit centers and serve them as dippers for those luscious yolks!

Make Ahead and Storage

Storing Leftovers

Leftover Buttermilk Biscuit Egg-in-a-Hole keeps surprisingly well. Let any extras cool to room temperature, then place them in an airtight container. They’ll stay fresh in the fridge for up to two days—perfect for a quick reheat on a busy morning or a flavorful snack later on.

Freezing

If you want to save a few for future cravings, let the biscuits cool completely and then wrap each one individually in plastic wrap or foil. Store them in a zip-top bag or airtight container in the freezer for up to one month. They thaw beautifully, making busy-day breakfasts a breeze.

Reheating

To enjoy your Buttermilk Biscuit Egg-in-a-Hole again, reheat in a 325F oven for about 10-12 minutes, or until warmed through. This method helps maintain the biscuit’s texture and keeps the egg from getting too rubbery. Avoid the microwave if possible, but in a pinch, use low power and check often.

FAQs

Can I make Buttermilk Biscuit Egg-in-a-Hole with store-bought biscuits?

Absolutely! While nothing beats homemade, you can use ready-made biscuits in a pinch. Just scoop out the center gently and follow the same egg-baking method for a quick shortcut version.

What if I don’t have buttermilk?

No worries at all. For a DIY buttermilk, mix 3/4 cup milk with 2 teaspoons lemon juice or white vinegar, stir, and let it sit for 5 minutes to thicken. You’ll get that characteristic tang and moisture in your biscuit dough.

How do I know when the egg is perfectly cooked?

Check for set egg whites and a yolk that has just lost its glassiness on top. Keep an eye on your oven—start checking at the 18-minute mark so you can pull your Buttermilk Biscuit Egg-in-a-Hole at your preferred doneness.

Can I add other ingredients to the biscuit dough?

Definitely! Bacon bits, green onions, jalapeños, or even sun-dried tomatoes would be delicious mixed in with the cheese and chives. Just keep the total additions to about 1/2 cup so your dough stays manageable.

Is this recipe good for meal prep?

Yes! Assemble and bake the biscuits ahead, then hollow and fill with eggs just before baking again. Or, make the whole Buttermilk Biscuit Egg-in-a-Hole recipe, store in the fridge, and reheat as needed for a fast, hearty breakfast.

Final Thoughts

If you’re searching for a breakfast that feels as comforting as it is impressive, you simply must try Buttermilk Biscuit Egg-in-a-Hole. The combination of flaky biscuit, gooey cheese, and silky egg is unforgettable—so gather your ingredients, get baking, and get ready to fall in love with your new favorite brunch recipe!

Buttermilk Biscuit Egg-in-a-Hole Recipe

★★★★★

5.2 from 9 reviews

Author: anna
Total Time: 45 minutes
Yield: 6–7 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Buttermilk Biscuit Egg-in-a-Hole recipe combines the classic flavors of a buttermilk biscuit with a sunny-side-up egg for a delicious and satisfying breakfast or brunch dish.

Instructions

Preheat the Oven: Preheat the oven to 425F and line a baking sheet with parchment paper.
Prepare the Biscuits: In a bowl, combine flour, sugar, baking powder, and salt. Add cheddar cheese, chives, and butter. Mix until crumbly. Stir in buttermilk. Shape and cut out biscuits. Brush with milk or cream and bake until golden.
Prepare the Egg-in-a-Hole: Cut a hole in each biscuit and crack an egg into each hole. Season and bake until the eggs are cooked to your liking.
Serve: Garnish with chives and pepper. Serve warm or at room temperature.

Notes

If you don’t have buttermilk, you can make a DIY version by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Leftover biscuits can be refrigerated and reheated in the oven.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American