Buttermilk Biscuit Egg-in-a-Hole

Let’s talk breakfast—specifically, a breakfast that’s simple, comforting, and just a little bit playful. Imagine a warm, buttery buttermilk biscuit with a golden, runny egg nestled right in the middle. Buttermilk Biscuit Egg-in-a-Hole is the ultimate way to elevate your morning meal. It’s like a cozy twist on the classic egg-in-a-hole, but with the rich, flaky goodness of homemade biscuits. Trust me, this combo is both satisfying and delicious—and it’s as fun to make as it is to eat!

The best part? This dish comes together in no time, and you probably already have the ingredients in your kitchen. You’ll be biting into soft, buttery biscuit layers with a perfectly cooked egg right in the middle—what’s not to love?

Why You’ll Love Buttermilk Biscuit Egg-in-a-Hole

This recipe is everything you could want in a breakfast dish: comforting, flavorful, and just the right amount of indulgent. Here’s why it’s a must-try:

Flaky, Buttery Biscuits

The biscuits are soft on the inside, slightly crisp on the outside, and oh-so-buttery. The buttermilk adds a richness that takes these biscuits to the next level. They’re the perfect base for your egg.

Egg-in-a-Hole with a Twist

The classic egg-in-a-hole gets a fun update with the buttermilk biscuit. The egg sits right in the center, and you get a delicious blend of flaky biscuit and creamy yolk in every bite.

Quick and Easy

No complicated steps here—just some simple ingredients and a quick, hands-off cooking method. It’s perfect for busy mornings when you want a comforting meal without a lot of effort.

Customizable

You can add in your favorite cheese, herbs, or even bacon bits to make this breakfast extra special. If you want to make it a heartier meal, serve with a side of fruit or roasted vegetables.

Great for Any Meal

While it’s perfect for breakfast, this recipe is versatile enough for brunch or even dinner. You can easily double or triple the recipe for a family breakfast or a weekend brunch gathering.

Ingredients

Here’s everything you’ll need to make this delicious breakfast dish:

For the Biscuits:

• Flour: All-purpose flour makes for a soft, tender biscuit.
• Baking Powder: Helps the biscuits rise and get nice and fluffy.
• Salt: For seasoning and flavor.
• Butter: Cold butter is key for creating flaky layers in your biscuits.
• Buttermilk: Adds that signature tang and helps create soft, tender biscuits.

For the Egg-in-a-Hole:

• Eggs: The star of the show! You’ll need one egg for each biscuit.
• Butter: For frying the biscuit with the egg in the hole.
• Salt and Pepper: To season the egg and biscuit.

(Note: Full measurements are provided in the recipe card above.)

Instructions

Ready to make this mouthwatering breakfast? Let’s dive in:

Make the Biscuits

1. Preheat the Oven: Start by preheating your oven to 450°F (232°C). Line a baking sheet with parchment paper.
2. Prepare the Biscuit Dough: In a large bowl, combine the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until just combined. Be careful not to overmix.
3. Shape the Biscuits: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a round biscuit cutter to cut out circles of dough. Place the biscuits on the prepared baking sheet, leaving a little space between each.
4. Bake: Bake the biscuits in the preheated oven for 10-12 minutes, or until they’re golden brown and puffed up. Remove from the oven and set aside.

Make the Egg-in-a-Hole

1. Cut the Hole: Once the biscuits have cooled slightly, use a round cutter or the top of a glass to cut a hole in the center of each biscuit.
2. Cook the Egg: In a skillet, melt a little butter over medium heat. Place the biscuit in the skillet and crack an egg into the hole. Season with salt and pepper.
3. Cook the Egg: Cover the skillet with a lid and cook the egg to your preferred level of doneness—about 3-5 minutes for a soft yolk, or longer if you prefer it firmer.
4. Serve: Once the egg is cooked to your liking, remove the biscuit from the skillet and serve immediately.

Nutrition Facts

Servings: 4
Calories per serving: 220
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 19g
Fiber: 1g
Sugar: 2g
Protein: 6g

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Buttermilk Biscuit Egg-in-a-Hole

You’ve got your biscuit and egg, but why stop there? Here are a few ideas to take this dish to the next level:

• Side of Crispy Bacon: A few slices of crispy bacon on the side add a savory crunch that pairs perfectly with the biscuit and egg.
• Avocado: Slice some creamy avocado and add it on top of the egg for an extra creamy bite.
• Hot Sauce: A drizzle of hot sauce or a sprinkle of chili flakes will give this dish a nice kick.
• Fresh Herbs: Garnish with fresh parsley, chives, or thyme for an extra pop of color and flavor.

Additional Tips

• Make Ahead: You can make the biscuits ahead of time and store them in an airtight container. Warm them up in the oven before serving, then add the egg-in-a-hole.
• Vegan Version: Substitute the buttermilk for plant-based milk, and use dairy-free butter. For the egg, consider using a plant-based egg substitute or a tofu scramble.
• Different Eggs: Experiment with different eggs, like scrambled or poached, if you prefer them over fried eggs.

FAQ Section

Q1: Can I use store-bought biscuit dough?
A1: Absolutely! If you’re short on time, store-bought biscuit dough works perfectly in this recipe.

Q2: How can I make the biscuits fluffier?
A2: Be careful not to overwork the dough, and make sure to use cold butter to ensure flaky, airy biscuits.

Q3: Can I use a different type of flour?
A3: You can try using whole wheat flour, but it will create a denser biscuit. You may need to adjust the liquid as well.

Q4: How do I make the egg runnier?
A4: For a runny yolk, cook the egg for only 3-4 minutes with the lid on, and don’t overcook it. The residual heat will finish cooking it perfectly.

Q5: Can I freeze the biscuits?
A5: Yes! You can freeze the baked biscuits for up to 3 months. Just reheat them in the oven before adding the egg-in-a-hole.

Q6: How do I keep the egg from spilling out of the hole?
A6: Be careful not to make the hole too large, and crack the egg gently into the center. If needed, you can use a little extra butter to help the egg stay in place.

Q7: Can I add cheese to the egg?
A7: Absolutely! Add a little shredded cheese to the egg as it cooks for a gooey, cheesy breakfast treat.

Q8: What if I don’t have a biscuit cutter?
A8: No problem! Use a drinking glass or a knife to cut the biscuits to the desired size.

Q9: Can I make these ahead of time?
A9: You can make the biscuits ahead of time and store them. Just add the egg in the morning when you’re ready to serve.

Q10: What can I serve on the side?
A10: Serve with a side of fresh fruit, sautéed spinach, or even some roasted potatoes for a well-rounded meal.

Conclusion

This Buttermilk Biscuit Egg-in-a-Hole is a breakfast that’s as delicious as it is fun. Whether you’re making it for a special occasion or just because you want to treat yourself, this dish is sure to start your day off right. Crispy, buttery biscuits with a perfectly cooked egg are the ultimate comfort food combo. Go ahead, whip up a batch, and enjoy every bite of this irresistible breakfast!

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