Go Back

Bacon, Egg & Cheddar Biscuit Sammie

This sandwich is all the right things. Extra cheesey, a little salty, a touch sweet, AND a kick of heat. How could you not get your fingers sticky for this one? 
Course Breakfast
Cuisine American
Servings 8


For the cheddar biscuits:

  • 8 oz bread flour   
  • 10 oz cake flour  
  • .75 oz baking powder 
  • 3/4 tsp salt 
  • 1/4 tsp fresh cracked, black pepper
  • 1/4 tsp paprika
  • 7 oz cold, cubed butter 
  • 6 oz cheddar cheese, shredded  
  • 1 egg     
  • 2 egg yolks  
  • 6.5 oz buttermilk   
  • 2 Tbsp melted butter (to brush on top of biscuits)

Sriracha honey:

  • 1/4 cup honey 
  • 1 1/2 tsp Sriracha  
  • 1/8 tsp salt 


  • 4 cups baby arugula 
  • 8-10 fried eggs (depending on how many biscuits you get out of your batch)
  • 8-10 slices sharp cheddar cheese (depending on how many biscuits you get out of your batch)
  • 16 strips hickory smoked bacon, cooked  (cut in half width wise)


For biscuits:

  • Combine all dry ingredients a mixing bowl fitted with a paddle attachment. 
  • Cut in cold butter using the paddle attachment on low speed. Continue to mix until butter is pea sized. Paddle in shredded cheese.
  • Add eggs one at a time. 
  • Slowly pour in buttermilk while mixing on low speed until dough has just barely formed. DO NOT OVER MIX. (If dough is still slightly crumbly I like to mix the last bit of it by hand) Chill 15 minutes. 
  • Roll biscuit dough 3/4 of an inch thick and cut. Brush tops with melted butter and bake at 400 F for 12-15 minutes. (Leave oven on for assembly step)

Sriracha honey:

  • Whisk together all ingredients


  • Cut biscuits in half. Take the top biscuit of each and lay cut side up on a baking sheet. Lay 1 slice of cheddar cheese on each biscuit. Bake until the cheese begins to melt. Remove from oven.
  • Build your sandwhich in this order: 4 pieces of bacon, fried egg, baby arugula, Sriracha honey and top with a cheddar cheese biscuit lid. Enjoy!