These warm biscuits make the best egg breakfast sandwich or even a simple alternative to scones. They are ideal for brunch because you can let people assemble their own using a variety of toppings.  I love crisp slices of pancetta or bacon and smoked gouda or any kind of gooey cheese.  



1 1/2 cups unbleached  all purpose flour (375 ml) 

1/3 cup  fine cornmeal (80 ml)

1 1/2 tsp. baking powder (7.5 ml)

1 tsp. baking soda (5 ml)

1/2 tsp. salt (2.5 ml)

1 Tbsp honey (15 ml)

1/3 cup very cold butter, cut into small pieces (80ml)

3/4  cup buttermilk (175 ml)

1 egg + 1 Tbsp. water


16 cage free large eggs

1/4 cup chopped fresh chives (50 ml)

1/4 cup 18 % cream (50 ml)

Salt and pepper to taste 

2 Tbsp. butter (25 ml)

Garnishes : 

Cooked Slices of pancetta or bacon 

1/2 cup grated smoked gouda or mozzarella cheese 

Tomato slices, optional  



Preheat oven to 375°.

In a medium bowl , combine the flour, cornmeal, salt , baking  powder and soda.  Stir until blended.  Transfer to a food processor fitted with the blade.        

Add the very cold butter and pulse several times until the mixture resembles course  meal.

Meanwhile  in a small bowl, whisk together the buttermilk and honey until honey is fully blended.  Add the buttermilk to the flour mixture all at once.  Pulse several times just until the mixture starts to come together.  

Turn onto a lightly floured surface and gather dough together. Knead a couple of times until dough holds together well but still looks messy.  Do not touch too much ! Wrap in parchment or wax paper and chill for 30 minutes.

Roll dough on a lightly floured surface to thickness of roughly 3/4 inch.  Using a 2 1/2 “ cookie cutter round, cut 8 rounds, as closely together as possible.  Gather up the leftover bits of dough and gently knead together.  Cut out two more circles.   ( At this point these can be frozen, if desired). Place on a baking sheet lined with parchment paper.  

Brush with egg mixture and bake at 375°. until golden and evenly browned on bottom about 13 - 15 minutes.  Cool slightly .   

While biscuits are baking cook pancetta or bacon until crisp and drain on a paper towel lined tray.  Reserve until ready to serve. 

Meanwhile for eggs, whisk eggs, chives, cream, salt and pepper in a bowl until well blended.  Melt butter in a large non stick skillet over medium heat . Add the egg mixture and stir with wooden spoon or heat proof rubber spatula, until eggs are cooked to your likeing, about 5 - 6 minutes.  They should still be soft.  Remove from heat immediately. 

To assemble, slice warm biscuits in half, making two even rounds.  Lay cooked slices of bacon or pancetta on bottom of biscuit. Top with some of the scrambled egg mixture and some grated cheese, if desired.  Top with second half of biscuit creating sandwich.   

Makes 8 sandwiches and 2 extra biscuits  

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