If you’re looking for a breakfast that is equal parts nostalgic and inventive, you’ll absolutely fall in love with Buttermilk Biscuit Egg-in-a-Hole. Picture this: pillowy buttermilk biscuits with golden edges, each one cradling a perfectly set egg right in the center. This dish brings together the lovable “egg-in-a-hole” concept and the buttery comfort of Southern biscuits, all in one skillet. Whether you’re feeding family on a slow weekend morning or treating yourself to something special, this recipe is a guaranteed way to make breakfast the highlight of your day.
Ingredients You’ll Need
One of the joys of this recipe is its simplicity — every ingredient plays a starring role, coming together to create layers of flavor, texture, and even a pop of color on your plate. Here’s what you need for the best Buttermilk Biscuit Egg-in-a-Hole.
- All-purpose flour: The foundation of your biscuit; it gives structure and a tender crumb.
- Baking powder: Ensures those biscuits rise dramatic and fluffy.
- Baking soda: Adds extra lift and a slight tang, reacting with the buttermilk for even more fluffiness.
- Salt: Balances the flavors and wakes up the richness of the dough.
- Cold unsalted butter: Tiny pockets of butter melt as they bake, making the biscuits delightfully flaky.
- Cold buttermilk: Gives that classic tart flavor and tender texture; it’s the magic in buttermilk biscuits.
- Large eggs: The star of the show, nestling right into your biscuit “hole” and cooking to soft perfection.
- Butter or oil (for the skillet): Helps get a golden, crisp exterior as the base cooks in the pan.
- Salt and pepper (to taste): A finishing touch to highlight both biscuit and egg flavors.
- Chopped chives or shredded cheese (optional): For a burst of color or extra cheesy decadence on top.
How to Make Buttermilk Biscuit Egg-in-a-Hole
Step 1: Make the Biscuit Dough
Start by whisking together the flour, baking powder, baking soda, and salt in a mixing bowl. Add in the cold, cubed butter, working it in with a fork or your fingertips until the mixture looks like coarse crumbs. This step is where the magic of flakiness happens — those little bits of butter will steam and create airy layers as your biscuits bake. Stir in the cold buttermilk just until a dough forms; overmixing can make biscuits tough, so stop as soon as everything is combined.
Step 2: Shape and Cut Out the Biscuits
Sprinkle your countertop with a little flour to keep things from sticking, then gently turn out the dough. Pat it into a round about 3/4-inch thick. Use a 3-inch cutter (or a drinking glass) to punch out two biscuits. To create the “egg-in-a-hole” effect, cut a 1.5-inch circle from the center of each biscuit using a smaller cutter or even a shot glass. Don’t toss those middles — they make perfect mini biscuits on the side!
Step 3: Start Cooking the Biscuits
Preheat your skillet over medium heat and add the tablespoon of butter or oil, making sure it melts and coats the bottom evenly. Place the biscuit rings in the skillet, giving them a bit of space, and let them cook for about two minutes. This gets the underside golden and sets the stage for the egg.
Step 4: Add the Eggs
Gently flip the biscuits over and crack one egg into each hole. If a little white spills over the edge, that’s totally fine — it’ll crisp up beautifully. Cover the skillet (a lid or even a piece of foil works!) and cook for 3 to 4 minutes, or until the whites are just set but the yolks are still soft and custardy. If you like your yolks firmer, simply cook a bit longer. Season right away with salt and pepper.
Step 5: Garnish and Serve
Once the eggs are cooked to your liking, slide the biscuits onto a plate. Sprinkle with chopped chives for a fresh, oniony zing, or shower them with shredded cheese for an oozy, melty crown. Serve immediately while still warm and enjoy how the edges crunch while the inside stays soft and rich.
How to Serve Buttermilk Biscuit Egg-in-a-Hole
Garnishes
Elevate your Buttermilk Biscuit Egg-in-a-Hole with an extra flourish of freshly chopped chives, a sprinkle of paprika, or a handful of shredded sharp cheddar. Each garnish adds a burst of flavor and a pretty finish, making your plate look downright irresistible. For a more decadent brunch, a dollop of hollandaise or a drizzle of hot sauce can take things to the next level.
Side Dishes
This breakfast dish pairs beautifully with so many sides! Serve it alongside a crisp green salad tossed in a light vinaigrette, a pile of roasted potatoes, or even a fresh fruit salad for a pop of sweetness. For something extra hearty, crispy bacon or sausage links make a classic companion, rounding out the meal with even more comfort.
Creative Ways to Present
For a brunch spread sure to wow, serve your Buttermilk Biscuit Egg-in-a-Hole on a big wooden board with a medley of toppings in little bowls: salsas, avocado slices, herby yogurt sauce, or mini hot sauce bottles. Or, for fun individual servings, tuck the finished biscuits into small cast-iron pans or ramekins — it’s restaurant-style at home, with a side of cozy.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Buttermilk Biscuit Egg-in-a-Hole, store them in an airtight container in the refrigerator. They’re best enjoyed fresh, but leftovers will keep well for up to two days. The biscuits may soften slightly as they sit, but the flavors only deepen and become even more comforting.
Freezing
You can freeze the baked biscuits (without eggs) for up to a month. Just cool them completely, wrap tightly, and stash in a freezer bag. When ready to enjoy, heat the biscuits in the oven and then add a fresh egg in the hole to finish. Freezing with the egg already cooked is not recommended, as eggs tend to become rubbery after thawing.
Reheating
To reheat, pop your Buttermilk Biscuit Egg-in-a-Hole in a warm oven (about 325°F) for 8-10 minutes. If you’re in a hurry, a microwave will do the trick in about 30 seconds, though the biscuit won’t be quite as crisp. If you’re only reheating the biscuit itself, toast it in a skillet for extra crunch before adding a new egg.
FAQs
Can I make Buttermilk Biscuit Egg-in-a-Hole with store-bought dough?
Absolutely! If you want an even speedier breakfast, canned biscuit dough works wonderfully. Just follow the same shaping steps for “egg-in-a-hole” and cook as directed. It’s a fantastic shortcut for busy mornings.
How do I keep the eggs from running everywhere?
To help the eggs stay neatly in the hole, use a well-chilled biscuit dough (so it holds its shape) and create a good 1.5-inch opening in the center. Pour the egg in gently, and if a little spills, it just makes for crispier edges — no harm done!
Can I use a different type Breakfast
While all-purpose flour is classic for biscuits, you can experiment with whole wheat for extra fiber, or even gluten-free flour blends to suit dietary needs. Just know that texture and rise might change slightly, so keep an eye as they bake.
What’s the best way to get runny yolks?
For a perfectly runny yolk, cover the skillet after adding the eggs and cook just until the whites are set. If you like a firmer yolk, leave the skillet covered for an extra 1 to 2 minutes, watching closely to hit your ideal doneness.
Can I make mini versions for a brunch party?
Definitely! Use a smaller biscuit cutter and a quail egg or just a little egg white and yolk in each hole. These petite bites are adorable and perfect for passing around at brunch gatherings. Just watch the cooking time, as they’ll cook even faster.
Final Thoughts
There’s something irresistible about a homemade Buttermilk Biscuit Egg-in-a-Hole: warm, flaky, rich, and perfect any morning you want to treat yourself (or someone you love). Even busy weekdays deserve a breakfast that feels special — so go ahead, give it a try! I can’t wait for you to discover just how delightful this dish can be at your table.
Print
Buttermilk Biscuit Egg-in-a-Hole Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Start your morning with a delightful twist on a classic breakfast favorite with these Buttermilk Biscuit Egg-in-a-Hole. Crispy buttermilk biscuits with a perfectly cooked egg nestled in the center, seasoned to perfection and garnished with optional chives or cheese.
Ingredients
Buttermilk Biscuits:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter (cut into small cubes)
- 1/2 cup cold buttermilk
Additional Ingredients:
- 2 large eggs
- 1 tablespoon butter or oil (for the skillet)
- Salt and pepper to taste
- Chopped chives or shredded cheese for garnish (optional)
Instructions
- Prepare the Biscuit Dough: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk and form the dough.
- Shape the Biscuits: Pat the dough into a round and cut out two biscuits. Remove a small circle from the center of each to create a hole.
- Cook the Biscuits: Cook the biscuit rounds in a skillet, then crack an egg into each hole. Cover and cook until the eggs are set.
- Season and Serve: Season with salt and pepper, garnish with chives or cheese, and serve warm.
Notes
- For a shortcut, use store-bought biscuit dough.
- Bake in a 375°F oven for 10–12 minutes if desired.
Nutrition
- Serving Size: 1 biscuit with egg
- Calories: 285
- Sugar: 1g
- Sodium: 440mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 195mg
