Cheesy and herby buttermilk breakfast biscuits (breakfast scones) that are delightfully soft in the middle and extra flaky on the outside! And stuffed with a perfectly cooked egg and wrapped with bacon for good measure!
These flavor-packed bacon wrapped Egg Stuffed Breakfast Biscuits (Breakfast Scones) are one of my favorite weekend breakfast recipes! Can be prepped the night before and baked in the morning.
Scones vs biscuits
So first things first, I know these as scones, because in NZ and Australia, we used to call these beloved quick bread – scones. And I’ve shared a bunch of scone recipes on the blog, like these classic cream scones, pumpkin scones, blueberry scones, whole wheat scones, date scones etc.
But here in the US, these are called biscuits (while biscuits refer to cookies where I grew up, but that’s a discussion for another day). It took me awhile to understand the subtle differences, but as I see it,
Regular scones in the UK, NZ and Australia are called biscuits in the US (like these cheddar corn biscuits for example), and rock scones (or rock cakes) in those countries are what are known as scones in the US.
Regardless of what they are called, I LOVE eating scones/biscuits! Always have, while my sister couldn’t stand them. However, I’m willing to bet anything that she too would LOVE these Bacon wrapped Egg stuffed Breakfast Biscuits (Breakfast Scones)!
Breakfast biscuits with perfectly cooked egg yolks vs runny yolks
So I’ve made these egg stuffed breakfast biscuits number of times, and I’ve made them two ways. A majority of the time I make them with PERFECTLY cooked egg yolks, but occasionally, I also make them with beautifully runny yolks!
It’s just a little more work to get runny yolks because for that you need to use half-boiled eggs with under-cooked egg whites, and it’s so hard to peel eggs when the egg whites are that soft.
So it’s easier to make these breakfast scones with perfectly cooked eggs (most would even prefer it that way), and for that you start with a soft boiled egg where the egg white is mostly set, and the egg yolk is runny.
Tips for perfectly cooked egg stuffed breakfast scones
- The eggs are cooked for exactly 5 1/2 minutes in boiling water, and then immediately submerged in icy water (if you cook the eggs for 4 1/2 to 5 minutes, you’ll get a softer egg white, but those are harder to peel).
- The eggs are then refrigerated overnight, so that they are COMPLETELY chilled.
- Use slightly older eggs (which are easier to peel than fresh ones). Crack the eggs gently ALL OVER, and then peel them under water to make it easier. Then dry the eggs on paper towels and store in the fridge until needed.
Tips to make Herb and Cheese Breakfast Biscuits (tips for making scones)
- These breakfast biscuits are based on soft buttermilk biscuits, so they have a very soft, light texture on the inside, with a delightfully flaky exterior.
- Start with all the ingredients completely chilled. Flour and buttermilk (or regular milk) should be cold, because that ensures the biscuits are soft and flaky. The chilled butter can either be grated (using a cheese grater) and kept frozen, OR cut into cubes and kept in the fridge.
- DO NOT over-handle the dough. Mix until you get a scraggly dough that has JUST come together. Then, step away from the dough, and leave it alone! 🙂 Don’t overmix.
You can wrap 1 or 2 bacon strips around your breakfast biscuits. I usually loosely wrap the biscuits with one bacon strip, then wrap a second one around the first one in the opposite direction.
The biscuits (scones) expand as they bake, so this keeps the bacon somewhat firmly wrapped.
You can store the uncooked biscuits in the fridge overnight. But make to completely cover your baking sheet with plastic wrap to prevent the dough from drying out.
Only wrap bacon strips around the biscuits (scones), just before baking.
Do keep in mind though that if these biscuits were chilled in the fridge overnight, you will need to bake them a few minutes longer than what the recipe calls for.
These bacon wrapped egg stuffed breakfast biscuits (breakfast scones) are an absolute treat, and these are truly one of my favorite savory breakfast recipes.
Soft in the middle, flaky on the outside, and packed with flavor (even better with a little bit of warm butter brushed on top). They can be prepped the night before, and then baked in the morning for a warm and satisfying breakfast/brunch.
These breakfast biscuits are really filling and one is more than enough for Mr K and I (at a time, at least). Pair it with a simple, bubbly brunch cocktail like this blueberry elderflower sour cocktail or this gin and blood orange mimosa (or any cocktail recipe you like), and you’ll be in brunch heaven.
More savory breakfast and brunch recipes you’ll love
RECIPE VIDEO (if enabled, you may need to turn off the ad blocker to view the recipe video)
Recipe
Egg Stuffed Breakfast Biscuits (Breakfast Scones)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 8 large eggs room temperature
- 226 g unsalted butter 8 oz / 2 sticks (cubed and chilled)
- 455 g AP flour 3 ⅔ cups (spooned and leveled, and chilled)
- 1 ¼ tsp sea salt
- 4 tsp baking powder
- 3 tbsp chopped herbs I use dill, thyme and parsley here
- 226 g grated cheddar cheese 8 oz
- 1 ½ cups chilled buttermilk more if needed
- 340 g regular bacon about 12–16 slices
- Ice cream scoop
Instructions:
Eggs
- Fill a pot with water and add a generous pinch of salt (a pot large enough to hold 8 eggs, with 1 inch of water above them). Bring the water to a boil over medium-high heat.
- Carefully lower the eggs into the boiling water, and place the lid over the pot to return the water to a boil.
- Start the timer for 5 ½ minutes as soon as the water starts to boil. Lower the heat to medium, to let the water simmer.
- When the time is up, remove the eggs and place them in an ice bath to stop the cooking process. Refrigerate the eggs overnight, or for a few hours until chilled.
Biscuits / Scones
- Preheat oven to 425°F if you’re going to be eating these right away.
- Carefully peel the eggs under running water and place them on paper towels to remove any moisture.8 large eggs
- Place the chilled flour in a chilled bowl. Add the salt, baking powder and chopped herbs and whisk well.455 g AP flour, 1 ¼ tsp sea salt, 4 tsp baking powder, 3 tbsp chopped herbs
- Add butter to the flour. Using a pastry cutter, cut the butter and flour together until it resembles coarse crumbs. (You can pulse it all together in a food processor too).226 g unsalted butter
- Add ¾ of the grated cheddar cheese and mix it in. Pour the milk in 2 additions, gently mixing in until the dough comes together to form a scraggly dough. DO NOT OVER-MIX. Reserve the rest of the cheese.226 g grated cheddar cheese, 1 ½ cups chilled buttermilk
- Prepare a sheet pan with parchment paper.
- Using an ice cream scoop, scoop 6 – 8 portions onto the baking tray. Flatten each one, making a dent in the middle, and place the egg on top.8 large eggs, Ice cream scoop
- Take another scoop of the biscuit dough and gently flatten it. Then drape it over the egg (see recipe video). Repeat with all of the biscuit dough. Sprinkle the rest of the cheese on top of the biscuits.226 g grated cheddar cheese
- Wrap each biscuit loosely with 1 – 2 strips of bacon, along the bottom.340 g regular bacon
- Bake in the preheated oven for 22 minutes. Remove from the oven and let them cool down slightly, but serve while warm, with some melted butter on top. Enjoy!
Recipe Notes
Make ahead tips
To make these ahead of time, you can wrap the baking tray with plastic wrap and store in the fridge overnight. This should be done after you have formed the egg stuffed biscuits with the dough, and before they are sprinkled with cheese or wrapped with bacon.If you bake these straight from the fridge, you may need to add an extra 5 minutes to the baking time. Keep an eye on them to prevent the tops from burning (cover with a piece of foil if this starts to happen).
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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