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.
Ingredients
Scale
For the Biscuits:
- 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)
For the Egg-in-a-Hole:
- 7 large eggs
- Additional chopped chives (for garnish)
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
Nutrition
- Serving Size: 1 biscuit with egg
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 205mg
Keywords: Buttermilk Biscuit, Egg-in-a-Hole, Breakfast, Brunch, Baking, American, Vegetarian
