Stuffed Breakfast Biscuits

Grab breakfast in a biscuit. Stuffed with Cheddar cheese, egg and bacon, these tasty biscuits are perfect for a weekend breakfast.


Stuffed breakfast biscuit wide enlarged

: Serves 12 (1 serving = 1 biscuit)


  • 2 cups flour
  • 1 tablespoon sugar (or honey)
  • ½ teaspoon baking soda
  • 1 teaspoon lemon juice
  • 8 tablespoons softened unsalted butter (1 stick)
  • ¾ cup milk
  • Filling:
  • 4 eggs scrambled, left a little wet (about 1 cup cooked)
  • ¾ cup crisp, coarsely chopped reduced-sodium uncured bacon (an 8-ounce pack or 1¼ cup, uncooked)
  • 1 cup Cheddar cheese
  • ¼ cup thinly sliced scallions

Nutrition Per Serving

Calories 302 cal
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 241 mg
Carbohydrates 18 g
Protein 10 g
Phosphorus 161 mg
Potassium 177 mg
Dietary Fiber 0.6 g
Calcium 112 mg


Mix all four filling ingredients together and set aside.

Preheat oven to 425° F.

  1. In a large bowl, combine all dry ingredients.
  2. Cut in unsalted butter with a fork or pastry cutter until pea-size or smaller. Make a well in center of mix and knead in milk with fingers.
  3. Use ½ of the dough and spread out on a lightly floured surface, top with the egg filling mixture and then top with the remaining biscuit dough. 
  4. Use a biscuit cutter (2 ½”) to cut out into rounds and place on a prepared baking sheet tray.  
  5. Bake at 425° F for 10–12 minutes or until golden brown.

TIP: No biscuit cutter available?  Use a juice glass to cut out the biscuits; add a little flour on the edge of the glass before you cut the dough.