Biscuit Breakfast Sandwiches

By Genevieve Ko

Total Time: 45 minutes
Rating: 4(332)
Notes: Read community notes

This is the pleasure of brunch at home: a cozy sandwich that you eat as soon as you finish stacking it. Nice and hot, it’s pure joy with a cup of coffee. Crunchy brown tops give way to tender, buttery bread in these biscuits, which cradle fluffy scrambled eggs draped with melted cheese. Whether you slip in some bacon, sausage or ham is up to you, but you definitely want to slather jam all over the biscuits. It’s a salty-sweet combination inspired by the chef Jonathan Whitener and the pastry director Thessa Diadem of All Day Baby, a restaurant in Los Angeles, where they make thousands of biscuit sandwiches each week.

Featured in: A Comforting Breakfast Sandwich Gets a Sweet Lift

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 sandwiches

For the Drop Biscuits

6tablespoons/84 grams cold unsalted butter, cut into cubes, plus more for greasing the pan
1½cups/208 grams all-purpose flour
2teaspoons granulated sugar
2teaspoons baking powder
1teaspoon fine salt
⅔cup/167 grams cold whole milk

For the Fillings

6large eggs
Salt and pepper
2tablespoons unsalted butter
4slices American cheese
Quick Raspberry Jam or store-bought raspberry or strawberry jam, for spreading
Cooked bacon, breakfast sausage patties or ham (optional)

Ingredient Substitution Guide

Preparation

Step 1
Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
Step 2
Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
Step 3
Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it’s OK if the tops are a little craggy.
Step 4
Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
Step 5
Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
Step 6
Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.

Ratings

4 out of 5

332 user ratings

Your rating

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Very Good, Easy And Fast2 years ago

Made this morning. Biscuits were a bit crumbly which I wasn't expecting but they looked like the pic. I enjoyed them as a sandwich but my husband ate them separately. I used Velveeta. No judging please.

LLDrummond2 years ago

I suggest you use whatever YOU like. So many cheeses go with eggs.

Jane2 years ago

What is menemen

Ktemp2 years ago

Had Lingonberry jam home (yep, from Ikea) and decided to go with it being less sweet to me than Raspberry. Really nice and still gave a touch of sweet/salty richness overall.

Big Lar2 years ago

This was fantastic! I used buttermilk instead of milk, but otherwise followed as written and it’s pretty close to being the ultimate breakfast bikkie sammich.

Melissa2 years ago

The biscuits were delicious! Used 1 cup gluten-free AP flour + 1/2 cup almond flour, baked for 20 minutes. I would leave them in a bit longer next time, but they were slightly sweet and very yummy with our menemen. Enjoyed with manuka honey :)

stephanie2 years ago

@Jane and others who liked jane's comment - it's much quicker to google things like this rather than wait for a reply (of which you won't be notified) here. not saying to be rude, just a fact of life. from wikipedia: "Menemen is a popular traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil."

stuart itter2 years ago

If you place the pan with the eggs and cheese in a hot oven for a few minutes, the eggs and cheese puff up. Delicious. Might work with this recipe. (The eggs should be poured into the buttered pan and stirred briefly as if for an omelet, then, cheese slice added then into hot toaster oven etc until puttfy. Then cut up and put on the biscuits.)

shore cook2 months ago

I found this recipe when looking for a quick drop biscuit to round out a meal. What a delightful surprise - so quick and easy, and probably the tastiest biscuit I’ve made. Raves all around, I’m now plotting what meal I can come up with tomorrow so I can make these biscuits again.

leigh charlton4 months ago

made with buttermilk served shredded cheddar green onion eggs, bacon, avocado, tomato

Julee Jackson5 months ago

I made the biscuits to serve with strawberry and whipped cream. I used buttermilk instead of cream whole milk. Dough was not too sticky so folded over and rolled out. Used wooden biscuit cutter and baked close together. They were excellent and not crumbly at all. Just a nice biscuit perfectly flavored to use as a shortcake.

Jon9 months ago

I am not sure I understood the instructions about cooking the eggs correctly. Letting them sit and just cook as a "pancake" seemed to take forever, especially at the low heat that is mentioned. Even once the top and sides finally set the middle was still mostly raw so the whole thing was way too wet to put on a sandwich. Had to cook for a long time (probably 10-15 minutes) to make it ready for the sandwich. Not sure if something is missing here or if I am just doing it wrong

addition10 months ago

Made these today (just the biscuits) with my own toppings for a breakfast sandwich. Quick easy and hit the spot.

Andy11 months ago

the biscuits are great with jam or butter. i didn’t try them as a sandwich, but i suspect the biscuit may be too crumbly for that.

Emmie1 year ago

I used jalapeño jelly and the addition of sweet and heat made this amazing…so much better than a brunch egg sandwich.

NJ1 year ago

I used my own biscuit recipe, but really enjoyed the idea of adding jam to a savory sandwich - really took it over the top. However, note that the nutritional information presented is for 10 servings, while the recipe clearly states it makes 4 sandwiches.

katie h1 year ago

ok WOW this is an incredible recipe. biscuit breakfast sandwiches are now one of my primary food groups

Julie1 year ago

Would this work with GF flour like Bob's Red Mill 1:1?

Gabby2 years ago

Great breakfast sammy but the biscuits came out crumbly. Still really good but just made it hard to eat

Lsurabella1 year ago

A rolled and cut biscuit is less likely to be crumbly than a drop biscuit in my experience. With this recipe, I'd add a little more flour if I was going to roll them-my usual recipe is about 2 cups of flour and 3/4 cup milk (plus baking powder, salt, and butter in just about these amounts. I find sugar unnecessary, but that's my taste) - Knead lightly, roll out, cut into 9-10 biscuits, 450 for 10 minutes.

AlaskaLive2 years ago

A few months after Easter and we still had a few slices of really good ham left in the freezer which were perfect on these with Gruyère (great for melting). I used my usual kefir substitute for buttermilk or milk. The drop biscuits came out just like the picture. Will make again!

So Darn Good! Greasy Spoon Decadence2 years ago

Whoa!! These are decadent. Egg over medium, American cheese (so what!? you food snobs. American melts like a dream and tastes amazing on greasy-spoon fare), pepper, salt, no jam. Used a toaster oven/air fryer to bake the biscuits in 1/2 the time. Yes these are crumbley--they are *drop* biscuits, they are meant to be crumbley. You want a flakey biscuit? Pick a recipe that calls for folding the dough and be prepared to wait an extra hour for breakfast.

Polly2 years ago

Amazing biscuits. Perfect saltiness. Jam not gelled but delicious.

mary ann2 years ago

I made the raspberry jam and biscuit sandwiches exactly as specified. Although neither my husband nor I are "into" breakfast sandwiches in general, we both thought they were great! The only thing I'm going to change for next time is to cut the eggs down from six to four. First off, I don't think we should be eating more than one egg at a time. And secondly, each egg portion was a bit too large for a biscuit--the balance of flavors would be more even if there was less egg in each bite.

Private notes are only visible to you.