If your breakfast sandwich has ever betrayed you (hello, crumbly biscuit avalanche), this one’s for you. These biscuits are tall, tender, and buttery, but with enough structure to handle eggs, cheese, sausage, bacon, and even a little sauce without collapsing into a delicious mess.
They’re easy enough for a weekend batch, but also totally meal-prep friendly. Split, stack, wrap, repeat.
Why You’ll Love This
These biscuits bake up sturdy with defined layers, so they slice cleanly and hold fillings like a champ—while still tasting like the soft, buttery biscuit you actually want to eat.
Ingredients
- 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon sugar (optional, but balances the savory)
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 cup (80g) cold cream cheese, cubed (adds strength + tenderness)
- 1 cup (240ml) cold buttermilk, plus 1–2 tablespoons if needed
- 2 tablespoons melted butter for brushing tops (optional, but recommended)
How to Make It
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add the cold butter and cold cream cheese. Use a pastry cutter, two forks, or your fingertips to work them in until you have pea-sized pieces and some flatter shards (those shards = layers).
- Pour in 1 cup cold buttermilk. Stir gently with a fork just until the dough starts to clump. If it looks very dry, add 1 tablespoon more buttermilk at a time—stop as soon as it holds together.
- Turn dough onto a lightly floured surface. Pat into a rough rectangle, about 3/4-inch thick. Fold it in half, rotate, and pat down again. Repeat the fold 4–5 times to build layers (no heavy kneading).
- Pat or roll the dough to about 1-inch thick. Cut biscuits using a 2 1/2 to 3-inch cutter. Press straight down—don’t twist, or the edges won’t rise as high.
- Place biscuits close together on the baking sheet (nearly touching). This helps them rise up instead of spreading out.
- Bake 13–16 minutes, until tall and deeply golden on top. Brush with melted butter while warm if you’re feeling extra (you are).
Tips for the Best Results
- Keep everything cold. Cold butter + hot oven = steam = flaky layers. If your kitchen is warm, pop the bowl of dough in the fridge for 10 minutes before cutting.
- Don’t overmix. Stir just until combined. Overworked dough turns tough and bready.
- Use a sharp cutter. A clean cut gives you that tall, defined rise—perfect for sandwich slicing.
- Cut thick. Aim for a full 1-inch thickness so you have a top and bottom that can actually hold fillings.
- Place close together. Biscuits snuggled up on the tray rise higher and stay more upright (aka less slouchy sandwich buns).
- Cool slightly before slicing. Give them 5–10 minutes so the crumb sets and you get a clean split.
Variations
- Cheddar & chive: Fold in 1 cup shredded sharp cheddar and 2 tablespoons chopped chives with the dry ingredients.
- Peppery: Add 1/2 to 1 teaspoon cracked black pepper for a diner-style vibe.
- Whole wheat boost: Swap 3/4 cup of the flour for white whole wheat flour (add 1–2 extra tablespoons buttermilk if needed).
- Spicy: Add 1/4 teaspoon cayenne or smoked paprika, especially good with sausage and egg.
- Mini sliders: Use a 2-inch cutter for smaller sandwiches; start checking for doneness around 11–13 minutes.
Storage & Reheating
Store cooled biscuits in an airtight container at room temp for up to 2 days, or refrigerate up to 5 days. For longer storage, freeze up to 2 months. Reheat split biscuits in a 350°F oven for 6–10 minutes (best texture), or microwave 15–25 seconds for quick mornings.
FAQ
How do I make sure these biscuits are strong enough for breakfast sandwiches?
Two things: thickness and structure. Cut the dough about 1-inch thick and bake until deeply golden (not pale). The cream cheese also helps create a tender but sturdier crumb, so the biscuit doesn’t crumble when you bite into a stacked sandwich.
Can I make the dough ahead of time?
Yes. You can cut the biscuits, place them on a tray, and refrigerate (covered) up to 24 hours before baking. Bake straight from the fridge; add 1–2 minutes if needed. This is perfect if you want fresh biscuits without morning chaos.
What’s the best way to split biscuits for sandwiches without tearing them?
Let the biscuits cool for 5–10 minutes first. Then use a serrated knife and slice horizontally with a gentle sawing motion. If you prefer a rustic split, use a fork around the edge, but slicing gives the cleanest, most stable sandwich base.
Can I freeze these for meal prep breakfast sandwiches?
Absolutely. Bake and cool completely, then freeze in a zip-top bag. For grab-and-go sandwiches, split first, then freeze. Reheat in the oven or toaster oven until warmed through, then add your cooked eggs/meat/cheese.
Why didn’t my biscuits rise tall enough?
The usual culprits are warm butter (it melts before baking), twisting the cutter (seals edges), or overworking the dough (develops gluten). Next time, chill the dough if it feels soft, press the cutter straight down, and keep folding to 4–5 gentle turns—no kneading marathon.