Gluten-Free Bacon Egg Cheese Biscuit
Satisfy your breakfast cravings with these Gluten-Free Bacon Egg Cheese Biscuits—a hearty and flavorful morning indulgence that's perfect for gluten-free diets! This recipe combines flaky, golden-brown biscuits made from gluten-free all-purpose flour with layers of crispy bacon, creamy scrambled eggs, and sharp cheddar cheese. The biscuits are easy to make with a buttery, tender texture, while the savory filling creates a perfect balance of flavors and textures. Ideal for a weekend brunch or on-the-go meal, these gluten-free breakfast sandwiches are a crowd-pleaser for everyone at the table!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Buttermilk
- 4 large Eggs
- 8 slices Bacon
- 4 ounces Cheddar cheese, sliced
- 1 tablespoon Oil
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and baking soda.
Step 3
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Step 4
Make a well in the center and pour in the buttermilk. Stir until the dough comes together, being careful not to overmix.
Step 5
Turn the dough out onto a lightly floured surface and flatten it to about 1-inch thick. Use a biscuit cutter to cut out the biscuits and place them on the prepared baking sheet.
Step 6
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown. Remove them from the oven and let them cool slightly on a wire rack.
Step 7
While the biscuits bake, cook the bacon in a large skillet over medium heat until crispy. Remove bacon and place on paper towels to drain excess grease.
Step 8
In a small bowl, beat the eggs with black pepper. In the same skillet, add 1 tablespoon of oil if needed, then scramble the eggs over medium heat until fully cooked.
Step 9
Split the warm biscuits in half. On the bottom half of each biscuit, place a slice of cheddar cheese, followed by a quarter of the scrambled eggs and 2 slices of bacon. Top with the other half of the biscuit.
Step 10
Serve warm and enjoy the gluten-free bacon egg cheese biscuits as a delightful breakfast treat.
Nutrition Facts
| Serving size | (1013.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3063.8 |
| Total Fat 200.5g | 0% |
| Saturated Fat 105.0g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 1214.0mg | 0% |
| Sodium 5498.2mg | 0% |
| Total Carbohydrate 234.1g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 13.8g | |
| Protein 89.8g | 0% |
| Vitamin D 383.8IU | 0% |
| Calcium 1269.2mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1070.4mg | 0% |
Source of Calories