Breakfast biscuits are one of the greatest take and go meals. And they’re not just for breakfast! We actually had these for supper the other night while at my daughter’s cross country race. And they were perfect, they filled everyone up, and could be eaten while standing around at the park watching the race. Or, in my daughter’s case, while driving home from the park, since even these probably wouldn’t be great to eat while racing.

But I do think that they were better the next morning for breakfast. Since they’re breakfast biscuits I suppose that makes sense. These were perfect straight from the oven, warm and tender and flakey. But they reheated very well in the microwave for 20-30 seconds and were a great breakfast that kept me full all morning.

So the next time you have some leftover scrambled eggs and bacon, whip these up for an easy breakfast that you can grab and go on your way out the door. You won’t be sorry. They’re 100% whole wheat, and loaded with eggs, cheese, bacon and spinach to keep you going. And you can obviously mix it up depending on what you have or like. Cut out the cheese and bacon and load it up with veggies instead and it’s even healthier. Enjoy!

Yield: 8 large biscuits

Breakfast Biscuits

Ingredients

2 1/2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, frozen and grated
1 cup buttermilk
1/2 cup sharp cheddar, grated
1/4 cup cooked bacon (about 3 slices), chopped
1/2 cup scrambled eggs, chopped (about 2 eggs)
1/2 cup fresh spinach, chopped

Instructions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Grate in the frozen butter and toss the mixture together with a spoon, pastry cutter, or your hands until the butter is coated in flour and the mixture resembles coarse crumbs. Pour in the buttermilk and stir a few times until it starts to come together into a dough. Add the cheese, bacon, eggs and spinach and continue stirring until it comes together into a rough ball and everything is evenly dispersed through the dough. Try to mix it as little as possible.
Turn the dough out onto the prepared baking sheet and form the dough into an 8 inch disc with your hands. With a sharp knife, cut the disc into 8 wedges. Spread the wedges out a bit with your hands (not completely necessary, I just like the crisper edge this gives to all the biscuits, you can leave them touching if you prefer). Bake for 18-20 minutes or until golden brown.
These are best warm, the same day they are baked, but keep well in a sealed container in the refrigerator for up to 3 days, reheat in the microwave for 20-30 seconds.

Notes

Source: Adapted from a combination of my buttermilk biscuits and blueberry scones.

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Wednesday 16th of September 2015

[…] Breakfast Biscuits […]

sarah

Saturday 18th of July 2015

These sound yummy! I always need a quick breakfast idea! Could you make them with raw eggs in the batter instead of scrambled eggs. We never have leftover scrambled eggs. Thanks for your help.

stacey

Thanks Sarah! I wouldn't try it with raw eggs in the batter, as they would cook differently then. The eggs would be part of the batter then, rather then being a separate mix-in, and the biscuit would bake differently. It doesn't need to be leftover scrambled eggs, I've quickly cooked up eggs specifically to use in these biscuits before, it only takes a couple of minutes! Or you could leave them out entirely and add more veggies or something.

Therese

Saturday 29th of November 2014

I made these today! Amazing! I'd been dreaming of some kind of savoury scone with bacon and cheese in it for a while now. I didn't have buttermilk so I used milk with a little vinegar, and I added chia seeds soaked in the milk of course, as I have an obsession with incorporating chia seeds in anything I bake. I also added fresh rosemary and some chopped caramelized onions to the scrambled eggs and more green onions to the batter. I was lazy so I used some shredded PC cheese that I had on hand called "Smokin Stampede" gave them a bit of a kick.

Nice job Stace, I would have used white flour had you not posted this recipe, so you made my life healthier today :)

Thanks Therese! Glad you liked them! I haven't used chia seeds much yet, I tossed them in granola a while back and hated it so haven't experimented much since then, I'll have to try that. And rosemary and caramelized onions sound awesome, trying that next time. Although, of course, if I put more onions in I won't be able to convince the kids to eat them, but I'll like them!

Mom

Thursday 23rd of October 2014

I whipped these up yesterday, subbed ham for the bacon as that is what I had on hand, had one this morning heated up in the microwave and loved it

Christina @ Whip This Up

Tuesday 30th of September 2014

You didn't use your awesome folding technique! Do all of the mix-ins make that difficult with this recipe?

You know, I've tried that technique with scones and it just doesn't have the same effect as with plain buttermilk biscuits. You don't get all those flaky layers, they actually end up pretty much the same, so I don't bother now. And even though I called these biscuits, they're really more of a scone, I just liked the alliteration!