Imagine biting into a cloud-like buttermilk biscuit, its golden-brown exterior giving way to a tender, buttery interior, topped with the most luxuriously soft scrambled eggs you've ever tasted. This isn't just a breakfast—it's a culinary experience that will transform your morning routine from mundane to magnificent! Whether you're a weekend brunch enthusiast or a home cook looking to impress, these buttermilk biscuits with soft scrambled eggs are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 4 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well combined and aerated.
- Add 1/4 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want to see small pieces of butter throughout.
- Pour in 3/4 cup of buttermilk and gently stir with a spatula or wooden spoon until the dough just comes together. It’s okay if it’s a bit sticky; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 2-3 times until it holds together. Pat it into a rectangle about 1-inch thick.
- Using a floured biscuit cutter or a glass, cut out biscuits from the dough. Place them on the prepared baking sheet, making sure they are touching for soft sides or spaced apart for crispier edges.
- Gather any scraps of dough, gently press them together, and cut out additional biscuits until all the dough is used. You should have about 8 biscuits.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. Keep an eye on them to avoid overbaking.
- While the biscuits are baking, prepare the soft scrambled eggs. In a medium bowl, crack 4 large eggs and add 1 tablespoon of milk. Whisk together until the mixture is uniform and slightly frothy. Season with salt and pepper to taste.
- In a non-stick skillet, melt a small amount of butter over low heat. Once the butter is melted and bubbling, pour in the egg mixture.
- Using a spatula, gently stir the eggs continuously, scraping the bottom and sides of the pan. Cook until the eggs are softly set but still slightly runny, about 4-5 minutes. Remove from heat as they will continue to cook from residual heat.
- Once the biscuits are done baking, remove them from the oven and let them cool for a few minutes. Split the biscuits in half and spoon the soft scrambled eggs onto the bottom half. Place the top half back on.
- Serve immediately, optionally with additional salt and pepper, or your favorite hot sauce for an extra kick.
Tips
- Keep your butter ice-cold: The key to flaky biscuits is cold butter that creates steam pockets during baking.
- Don't overwork the dough: Mix just until ingredients combine to ensure tender, light biscuits.
- Use low heat for scrambled eggs: Slow, gentle cooking prevents tough, rubbery eggs and creates that coveted creamy texture.
- Fresh ingredients matter: Use high-quality, fresh buttermilk and farm-fresh eggs for the best flavor.
- Biscuit cutting trick: Press straight down with your cutter, don't twist, to ensure even rising.
- Serve immediately: These biscuits and eggs are best enjoyed hot and fresh from the oven and pan.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 95mg
