There is something irresistibly cozy and nostalgic about the Buttermilk Biscuit Egg-in-a-Hole Recipe. This delightful breakfast or brunch treat combines flaky, buttery biscuits with a perfectly cooked egg nestled right in the center, creating a dish that feels both special and comforting. Each bite boasts a harmony of textures and flavors—from the tender biscuit to the creamy yolk—that will have you smiling and coming back for more. Whether you’re cooking for family or simply treating yourself, this recipe is a wonderful way to start the day with a bit of homemade warmth and joy.
Ingredients You’ll Need
Getting started on the Buttermilk Biscuit Egg-in-a-Hole Recipe is easier than you might think, thanks to a handful of simple ingredients that each play a starring role. These essentials work together to make your biscuits tender and golden and your eggs perfectly set, ensuring every mouthful is as delicious as the last.
- All-purpose flour: The foundation for light and fluffy biscuits with just the right chew.
- Baking powder: Adds lift and airiness to your biscuit dough, making it rise beautifully.
- Baking soda: A little helper to balance acidity and aid browning for that golden crust.
- Salt: Enhances all the flavors and lets the buttery richness shine.
- Cold unsalted butter: Cubed for easy mixing, this creates the biscuit’s flaky, tender layers.
- Buttermilk: Adds tang and moisture, reacting with leaveners to perfect the texture.
- Large eggs: The star ingredient nestled in the biscuit hole, offering creaminess and protein.
- Butter or oil: For cooking your egg-in-a-hole to a luscious finish without sticking.
- Fresh herbs (optional): Brighten up the dish with a sprinkle on top for color and flavor.
- Salt and pepper: Simple seasonings to bring your eggs to life.
How to Make Buttermilk Biscuit Egg-in-a-Hole Recipe
Step 1: Make the Biscuit Dough
The magic begins by mixing your dry ingredients in a bowl—flour, baking powder, baking soda, and salt. Cutting in cold cubed butter until the mixture looks like coarse crumbs ensures those flaky biscuit layers you dream of. The colder the butter, the better!
Step 2: Add the Buttermilk
Pour in the buttermilk carefully and stir just until combined. Resist the urge to overmix, or your biscuits may end up tough rather than tender and light—you want gentle folding to keep that softness intact.
Step 3: Shape the Biscuits
Transfer the dough to a floured surface and pat it into a thick rectangle about one inch tall. Use a round biscuit cutter or even a drinking glass to cut your biscuit circles. Alternatively, rolling into a dough log and slicing works perfectly as well.
Step 4: Bake the Biscuits
Place your biscuit rounds onto a parchment-lined baking sheet and brush the tops with extra buttermilk for a golden finish. Pop them into a hot oven at 450°F (230°C) and bake for 10 to 12 minutes until puffy and golden browned—this is when all that buttery goodness comes alive.
Step 5: Prepare the Egg-in-a-Hole
While your biscuits bake, cut a smaller round hole out of each biscuit’s center using a smaller cutter or glass. Heat butter or oil in a skillet over medium heat, ready to cook your eggs nestled right inside the biscuits.
Step 6: Cook the Egg-in-a-Hole
Lay the biscuit halves cut side up in the skillet, then crack an egg into the hole of each. Season with salt and pepper. Cook for 3 to 4 minutes until the whites are set but yolks remain luxuriously runny. If you prefer firmer yolks, just cook a little longer.
Step 7: Serve
Once cooked, gently transfer your egg-in-a-hole biscuits to serving plates. Add fresh herbs for a beautiful and flavorful touch if you like. Serve immediately with your favorite sides or a dash of hot sauce for a little kick.
How to Serve Buttermilk Biscuit Egg-in-a-Hole Recipe
Garnishes
Fresh herbs like chives, parsley, or thyme make fantastic garnishes, adding a burst of color and subtle flavor that elevates your baked eggs. A sprinkle of cracked black pepper or a drizzle of hot sauce also brings the dish to life without overpowering the delicate balance of flavors.
Side Dishes
This Buttermilk Biscuit Egg-in-a-Hole Recipe pairs beautifully with a variety of sides. Crisp bacon or sausage links add savory depth, while fresh fruit or a light salad provides a refreshing contrast. Roasted tomatoes or sautéed mushrooms are also excellent options that complement the richness perfectly.
Creative Ways to Present
Try using mini biscuit cutters to create bite-sized versions for a brunch party appetizer. For a colorful twist, serve alongside grilled vegetables or top with avocado slices. Layering with cheese inside the biscuit before baking can add gooey delight that surprises and charms every time.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra biscuits or egg-in-a-hole portions, store them in an airtight container in the refrigerator for up to 2 days. Keeping eggs and biscuits separate before reheating helps maintain the best texture.
Freezing
The biscuit dough portion of this Buttermilk Biscuit Egg-in-a-Hole Recipe freezes very well. Shape and cut the biscuits, then freeze on a tray before transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time. Cooked egg-in-a-hole items are less ideal for freezing due to egg texture changes.
Reheating
To reheat, warm biscuits wrapped in foil in a preheated 350°F oven for 10 minutes. For egg-in-a-hole, gently reheat in a skillet over low heat to avoid overcooking the egg. Microwaving tends to make eggs rubbery, so stovetop is best.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be used with a splash of vinegar or lemon juice to mimic buttermilk’s acidity, real buttermilk provides the best texture and flavor for these biscuits.
What if I don’t have a biscuit cutter?
A drinking glass or any round cookie cutter works perfectly for shaping your biscuits and cutting out the egg holes.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend, but be sure it contains baking powder and baking soda or add them separately for proper rise.
How do I get the egg yolk runny but the whites cooked?
Cook eggs over medium heat, keeping a close eye. Covering the skillet briefly can help whites set while yolks stay runny.
Can I add cheese to the biscuit dough?
Yes! Adding shredded cheese like cheddar or parmesan inside or on top of your biscuits before baking adds wonderful extra flavor.
Final Thoughts
I can’t recommend the Buttermilk Biscuit Egg-in-a-Hole Recipe enough—it is downright delightful and comforting, perfect for lazy weekend breakfasts or when you want to impress your brunch guests. The combination of tender, flaky biscuits with eggs cooked just right truly feels like a warm hug on a plate. Give it a try and enjoy every rich, buttery, savory bite!
Print
Buttermilk Biscuit Egg-in-a-Hole Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Buttermilk Biscuit Egg-in-a-Hole is a delightful breakfast recipe featuring flaky, golden-baked biscuits with a perfectly cooked egg nestled in the center. This comforting dish combines buttery, tender biscuits with savory eggs cooked to your preferred doneness, offering a satisfying start to your day. Garnished with fresh herbs and served warm, it’s ideal for brunch or a hearty morning meal.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk (plus extra for brushing)
Egg-in-a-Hole
- 4 large eggs
- Salt and pepper, to taste
- Butter or oil for cooking
- Fresh herbs (optional, for garnish)
Instructions
- Make the Biscuit Dough: Preheat your oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
- Add the Buttermilk: Pour in the buttermilk and stir until just combined. Be careful not to overmix the dough to avoid tough biscuits.
- Shape the Biscuits: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a round biscuit cutter or drinking glass to cut out biscuit rounds. Alternatively, roll the dough into a log and cut it into rounds.
- Bake the Biscuits: Place the biscuits on a parchment-lined baking sheet. Brush the tops with a little extra buttermilk for a golden finish. Bake in the preheated oven for 10-12 minutes until golden brown and puffed up.
- Prepare the Egg-in-a-Hole: While biscuits bake, cut a hole in the center of each biscuit using a round cutter or small glass. Melt butter or heat oil in a large skillet over medium heat.
- Cook the Egg-in-a-Hole: Place biscuit halves in the skillet cut side up. Crack an egg into each hole and season with salt and pepper. Cook about 3-4 minutes until egg whites set and yolks remain runny, or longer for firmer yolks.
- Serve: Remove each egg-in-a-hole biscuit from the skillet and plate. Garnish with fresh herbs if desired. Serve immediately with your favorite sides or a drizzle of hot sauce for extra flavor.
Notes
- Do not overmix the biscuit dough to maintain a tender texture.
- Use cold butter to create flaky biscuits.
- Adjust cooking time for eggs to achieve desired yolk consistency.
- Fresh herbs like chives or parsley add a lovely garnish.
- Serve immediately for best texture and taste.
