Bacon Biscuit Egg Sandwiches

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  • Makes: 6 servings
  • Serving Size: 1 biscuit sandwich
  • Makes: 6 biscuit sandwiches
  • Prep: 30 mins
  • Bake: 16 mins 450°F

Bacon Biscuit Egg Sandwiches

Directions

  1. Preheat oven to 450 degrees 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.
  2. 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.
  3. 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.
  4. Split the six biscuits. If desired, spread mayonnaise on cut sides of biscuits. Fill biscuits with avocado slices and scrambled eggs.

From the Test Kitchen

*Tip:

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.

**Tip:

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.

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Nutrition Facts (Bacon Biscuit Egg Sandwiches)

  • Per serving:
  • 633 kcal ,
  • 39 g fat
  • (20 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 270 mg chol. ,
  • 1012 mg sodium ,
  • 49 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 21 g pro.
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