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
Scale
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.
