If you’re looking for a delightful twist on breakfast classics that brings together flaky tenderness and rich, savory goodness, this Buttermilk Biscuit Egg-in-a-Hole Recipe is an absolute game changer. It’s not just any egg-in-a-hole; it’s nestled inside a homemade cheddar and chive buttermilk biscuit, baked to golden perfection. Picture biting into that warm, buttery biscuit with melted cheese intertwined, followed by the perfect egg cooked right inside it—this dish makes every morning feel special and is sure to become a go-to for brunch lovers and busy mornings alike.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the perfect harmony of flavor, texture, and aroma. From the tangy buttermilk that tenderizes the biscuit to the sharpness of cheddar and the fresh pop of chives, each component is simple but absolutely essential.
- All-purpose flour: The base for tender and fluffy biscuits.
- White granulated sugar: Just a touch to balance the savory flavors with a slight hint of sweetness.
- Baking powder: This leavens the biscuits, giving them lift and lightness.
- Salt: Enhances all the flavors; reduce slightly if using salted butter.
- Cold butter: Cut into small pieces to create flaky layers as it melts during baking.
- Cheddar cheese: Grated and well packed for bursts of cheesy flavor.
- Chives: Finely diced for a fresh, onion-like zest throughout the biscuit.
- Buttermilk: Cold and well shaken, it tenderizes the dough while adding tanginess.
- Milk or cream: Used to brush the biscuit tops for a golden, glossy finish.
- Large eggs: The star ingredient in the egg-in-a-hole, cooked directly in the biscuit.
- Additional chopped chives: For an inviting garnish that brightens the finished dish.
How to Make Buttermilk Biscuit Egg-in-a-Hole Recipe
Step 1: Prepping the Oven and Dry Ingredients
Begin by preheating your oven to 425 degrees Fahrenheit—make sure it’s not a convection setting for the best results. Line a baking sheet with parchment paper to keep things clean and prevent sticking. Next, whisk together your flour, sugar, baking powder, and salt in a medium bowl; this blend forms the dry foundation of your biscuit dough.
Step 2: Mixing Cheese, Chives, and Butter into the Dry Mixture
Gently toss the grated cheddar and diced chives into your dry ingredient mix, using your fingers to evenly coat and separate them. Then, add your cold butter chunks and work them into the flour with your fingertips until you have pea-sized crumbs. This technique ensures delightful flakiness in every bite of the biscuit.
Step 3: Adding Buttermilk and Forming the Dough
Pour in the cold buttermilk gradually and stir it in with a fork. You’re aiming for a dough that’s just moist enough to hold together without being sticky; adding an extra teaspoon or two of buttermilk can help achieve perfect consistency. Turn the dough out onto a floured surface and fold it over itself a few times, gently bringing it together while keeping it tender.
Step 4: Shaping and Baking the Biscuits
Press the dough into an even 1-inch-thick slab, then cut out rounds using a 3-inch cutter. Space them on your parchment-lined sheet, brush the tops with milk or cream for a golden crust, and bake for about 15-17 minutes. The biscuits should be lightly golden and cooked through but still soft before cooling slightly on a rack.
Step 5: Cutting the “Hole” and Adding the Eggs
After the biscuits have cooled for 15 minutes, use a sharp knife to cut a circle about 1/2 inch from the edge, 1 inch deep, then carefully remove the center. The hole should be flat on the bottom to cradle your egg perfectly. Place the biscuits back on the baking sheet, crack an egg right into each hole, and season with salt and pepper.
Step 6: Baking the Egg-in-a-Hole Biscuits
Lower the oven temperature to 350 degrees Fahrenheit and bake the biscuits with eggs for 20-25 minutes depending on your desired yolk consistency. Keep an eye around the 18-minute mark to ensure the biscuits don’t brown too much—tent with foil if needed. When the egg whites are set and yolks just slightly firm, take them out and let cool a few minutes before serving.
How to Serve Buttermilk Biscuit Egg-in-a-Hole Recipe
Garnishes
The perfect final touch for your Buttermilk Biscuit Egg-in-a-Hole Recipe is a sprinkle of freshly chopped chives and a grind of black pepper. These bright garnishes add a burst of color and a subtle oniony fresh note that perfectly balances the richness of the cheese and egg.
Side Dishes
To complement this hearty breakfast treat, consider serving it alongside crisp bacon strips, roasted tomatoes, or a fresh greens salad with a light vinaigrette. These sides enhance the meal without overpowering the star—your delicious egg-in-a-hole biscuits.
Creative Ways to Present
For a whimsical brunch, serve these egg-in-a-hole biscuits stacked with layers of smoked ham or sautéed mushrooms. Or arrange them on a platter with colorful fruit and edible flowers for an eye-catching spread. No matter how you present them, these biscuits bring joy to the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the baked biscuits (without eggs) separately in an airtight container at room temperature or in the fridge for up to two days. The egg-in-a-hole buttermilk biscuit is best enjoyed fresh but can survive a little refrigeration with care.
Freezing
You can freeze the biscuits before adding the eggs by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to three months. When ready, thaw overnight in the fridge before following with the egg step for best results.
Reheating
For reheating, warm the biscuits in a moderate oven (around 350 degrees Fahrenheit) until heated through—about 10-12 minutes. If your egg-in-a-hole is already assembled, keep the foil tent handy to prevent the biscuit from over-browning while heating.
FAQs
Can I use regular milk instead of buttermilk for this recipe?
While you can use regular milk, buttermilk provides acidity that tenderizes the dough and adds signature tanginess. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
How do I know when the eggs are perfectly cooked in the biscuit?
Look for egg whites that are set and opaque, with yolks that are just starting to firm up but still slightly soft if you prefer runny yolks. Baking times vary slightly, so start checking at 18 minutes and adjust as needed.
Can I make these gluten-free?
To make a gluten-free version, substitute the flour with a gluten-free all-purpose blend designed for baking. Keep in mind texture may vary slightly, so monitor dough moisture and bake times closely.
What other cheeses could I use instead of cheddar?
Sharp cheddar works beautifully here, but you can experiment with gouda, Monterey Jack, or even a tangy feta for different flavor profiles that complement the biscuits and eggs wonderfully.
Is this recipe suitable for meal prepping?
Absolutely! You can bake the biscuits ahead and store them in the fridge or freezer, then assemble and bake the egg-in-a-hole part fresh each morning or just before serving for a quick, special breakfast option.
Final Thoughts
Making the Buttermilk Biscuit Egg-in-a-Hole Recipe isn’t just cooking; it’s creating a comforting experience you’ll look forward to time and again. The combination of flaky biscuits, sharp cheddar, fresh chives, and perfectly baked eggs makes breakfast feel indulgent and cozy. Give this recipe a try and watch it become a cherished part of your morning routine or weekend brunch tradition. Your taste buds and loved ones will thank you!
Print
Buttermilk Biscuit Egg-in-a-Hole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 7 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Buttermilk Biscuit Egg-in-a-Hole is a delightful breakfast or brunch dish featuring tender, cheesy buttermilk biscuits baked with cracked eggs nestled in the center. This recipe combines fluffy biscuits infused with sharp cheddar and fresh chives with perfectly baked eggs, creating a warm, comforting meal that’s visually appealing and packed with flavor.
Ingredients
Dry 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)
Wet Ingredients & Dairy
- 1/4 cup butter (cold, 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)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (non-convection). Line a baking sheet with parchment paper and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add Cheese, Chives, and Butter: Grate the cheddar cheese and dice the chives. Add both to the flour mixture and toss with your fingers to evenly coat and separate the cheese and chives. Add the cold butter chunks to the bowl and rub them into the flour mixture using your fingertips until the mixture resembles coarse crumbs with butter pieces no larger than a pea.
- Incorporate Buttermilk and Form Dough: Pour in the cold buttermilk and stir gently with a fork until the flour is evenly moistened. If the dough feels dry, add a teaspoon or two more of buttermilk to achieve the right consistency. Turn the dough out onto a floured surface and gather it into a mound. Fold it over onto itself 2 or 3 times to form a moist cohesive ball.
- Shape and Cut Biscuits: Press the dough down with a floured hand until it is about 1 inch thick. Using a 3-inch round cutter, cut out biscuit rounds and place them on the prepared baking sheet spaced several inches apart. Re-form scraps as needed to cut 6 to 7 biscuits in total. Brush the tops of each biscuit with a little milk or cream.
- Bake Biscuits: Bake in the preheated oven for 15-17 minutes or until they are lightly golden and cooked through. Remove the biscuits from the baking sheet onto a cooling rack. Lower the oven temperature to 350°F, keeping the same baking sheet with parchment paper.
- Cool Biscuits: Let the biscuits cool for about 15 minutes. If making ahead, allow to cool completely and store airtight until ready to proceed.
- Create Egg-in-a-Hole: Using a sharp knife, cut a circle about 1/2 inch from the edge and 1 inch deep through the top of each biscuit to remove a round portion, creating a hole. Clean out the hole so it’s flat-bottomed and 1 inch deep. Place the biscuits back on the parchment-lined baking sheet.
- Add Eggs and Season: Crack one large egg into the hole of each biscuit. Season each egg with salt and freshly ground black pepper.
- Bake with Eggs: Return the baking sheet to the oven heated to 350°F. Bake the biscuits with eggs for 20-25 minutes depending on your preferred yolk doneness. Check between 18-20 minutes to prevent over-browning; loosely tent with foil if necessary.
- Serve and Garnish: When the egg whites are set and yolks are slightly set, remove from the oven. Let cool for at least 5 minutes to allow the eggs to firm up slightly. Garnish with additional chopped chives and freshly ground black pepper. Serve warm or at room temperature. Store leftovers in the refrigerator.
Notes
- If you don’t have buttermilk, make a DIY version by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk; let it sit for 5-10 minutes before using.
- The biscuits are best eaten the same day but can be reheated gently. Leftovers should be refrigerated.
- Adjust baking time to achieve your desired egg yolk consistency, checking early to prevent overbaking.
- Use cold butter and cold buttermilk to ensure tender, flaky biscuits.
