Recipe Summary

30 mins
16 mins
46 mins
6 biscuit sandwiches


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. In a large bowl stir together flour, sugar, baking powder, pepper, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk and the 4 slices crumbled bacon all at once. Using a fork, stir just until mixture is moistened.

  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1 inch thick. Cut dough with a floured 3-inch round cutter. Dip cutter into flour between cuts and reroll scraps as necessary. Place dough rounds 1 inch apart on an ungreased baking sheet. Sprinkle with cheese and the 2 slices crumbled bacon.

  • Bake for 16 to 18 minutes or until golden. (You will only need six biscuits for this recipe. Store the remaining biscuits to use later.**) Prepare the Cheese and Onion Scrambled Eggs.

  • Split the six biscuits. If desired, spread mayonnaise on cut sides of biscuits. Fill biscuits with avocado slices and scrambled eggs.


To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.


Cool the remaining biscuits and place in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition Facts

633 calories; fat 39g; cholesterol 270mg; saturated fat 20g; carbohydrates 49g; mono fat 13g; poly fat 3g; trans fatty acid 1g; insoluble fiber 3g; sugars 5g; protein 21g; vitamin a 1166.2IU; vitamin c 3mg; thiamin 0.5mg; riboflavin 0.7mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 149.2mcg; vitamin b12 0.9mcg; sodium 1012mg; potassium 456mg; calcium 363.5mg; iron 4.1mg.