If the words “Buttermilk Biscuit Egg-in-a-Hole” make you immediately think of cozy mornings, flaky biscuits, and runny yolks, you’re in the right place! This playful breakfast takes two classics—southern-style biscuits and the nostalgic egg-in-a-hole—and fuses them into a jaw-dropping, buttery breakfast delight. The magic truly lies in the way the biscuit crisps up around the gently cooked egg, creating pockets of golden crust and savory satisfaction all in one bite. Whether you’re planning a lazy weekend brunch or need a comforting meal in less than 20 minutes, Buttermilk Biscuit Egg-in-a-Hole checks all the boxes for fun, flavor, and that wow-factor you’ll want to share.
Ingredients You’ll Need
Ingredients You’ll Need
There’s nothing complicated or fussy about this fun dish, and the ingredients are the kind you might already have at home. Each one plays an essential part in creating the perfect bite—tender, buttery, and savory, with plenty of ways to make it your own!
- Buttermilk biscuits: These are the foundation; opt for homemade for a special touch, but store-bought delivers dependable fluffiness too.
- Eggs: Fresh, large eggs will nestle into the biscuit hole and deliver that irresistible runny (or set) yolk.
- Butter: For irresistible flavor and crisp golden edges—don’t skimp!
- Salt and pepper: These pantry staples dial up all the flavors.
- Optional toppings: Shredded cheese, chopped chives, crumbled bacon, or a dash of hot sauce turn each serving into a personalized treat.
How to Make Buttermilk Biscuit Egg-in-a-Hole
Step 1: Prepare the Biscuits
If you’re starting with unbaked biscuits, preheat your oven to 375°F (190°C) and bake them according to your favorite recipe or the package instructions. Let them cool off just enough so you can handle them without burning your fingers—those crisp, flaky layers will be worth the wait!
Step 2: Halve and Hollow
Once your buttermilk biscuits are cool to the touch, gently split each in half horizontally. Grab a small round cutter or just the rim of a glass, and press out a two-inch hole from the center of every bottom half. Don’t toss those adorable biscuit rounds—you’ll want to nibble on them or use them to dip in runny yolk!
Step 3: Sizzle and Crack
Heat up a large nonstick skillet over medium heat and melt the butter so it coats the pan. Arrange your prepared biscuit bottoms, holes and all, in the pan. Carefully crack an egg into each opening, letting the yolk settle right in the center. Pop on a lid and let the eggs steam for about 3–5 minutes, until the whites are set but the yolks are cooked just how you like them—choose jammy or runny for extra indulgence.
Step 4: Season and Top
Right before serving, sprinkle on salt and pepper to bring out all those rich flavors. This is your moment to play: add shredded cheese for gooeyness, chives or crumbled bacon for extra flair, or a splash of hot sauce to wake up your tastebuds. Layer the biscuit tops on the side or sandwich them over the eggs for maximum comfort.
How to Serve Buttermilk Biscuit Egg-in-a-Hole
Garnishes
Finish your Buttermilk Biscuit Egg-in-a-Hole with a flourish! A scatter of fresh chives, a handful of shredded cheese, or crumbled bacon not only adds mega flavor, but also gives your breakfast that Instagram-worthy look. For heat seekers, a little hot sauce or a crack of black pepper brightens every bite.
Side Dishes
For a truly satisfying breakfast spread, pair each Biscuit Egg-in-a-Hole with simple sides—think crispy breakfast potatoes, a fresh fruit salad, or lightly dressed greens. The richness of the biscuit and egg welcomes a balance of flavors, so a zippy pickle or a spoonful of tomato jam can be a game-changer.
Creative Ways to Present
Get playful! Serve these open-faced with bacon on the side for a classic Southern breakfast, or stack the biscuit tops over the eggs for a whimsical, hearty sandwich. If you’re serving a crowd, create a “toppings bar” and let everyone customize their Buttermilk Biscuit Egg-in-a-Hole masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have extra Buttermilk Biscuit Egg-in-a-Hole, let them cool completely, then store them in an airtight container in the refrigerator for up to two days. Keep any toppings separate to maintain maximum freshness and texture.
Freezing
For longer storage, wrap each cooled biscuit and egg separately in parchment and place them in a freezer-safe container. They’ll keep well for about one month. When you’re ready, take out only what you need for a fast, delicious breakfast.
Reheating
Reheat your Buttermilk Biscuit Egg-in-a-Hole gently—either in a covered skillet over low heat or in the oven at 325°F for about 8 minutes—so the biscuit stays tender and the egg warms without turning rubbery. Add any fresh toppings just before serving for best results.
FAQs
Can I use canned biscuits or pre-made dough?
Absolutely! The Buttermilk Biscuit Egg-in-a-Hole shines with homemade, but canned biscuits work beautifully for convenience or spur-of-the-moment brunches. Just be sure to bake them before starting the egg-in-a-hole steps.
What’s the best way to avoid runny egg whites?
Covering the skillet with a lid helps the steam cook the eggs evenly. For extra insurance, add a splash of water to the pan before covering—this gently steams the tops of the eggs, setting them nicely without overcooking the yolks.
Can I make this recipe dairy-free?
Definitely—substitute a dairy-free biscuit (recipes abound online or in the freezer section) and use plant-based butter. The result is a Buttermilk Biscuit Egg-in-a-Hole brimming with the same comfort, minus the dairy!
How do I avoid overcooking the yolks?
Watch the eggs closely after about 3 minutes. As soon as the whites are set and the yolks still look just a bit glossy, it’s time to plate. Carryover heat will continue to cook them a tad, delivering that picture-perfect texture.
What can I do with the cut-out centers?
Don’t let them go to waste! Toast the cut-out biscuit rounds in the skillet for a crisp, dippable treat—perfect for sopping up yolk or piling with toppings. Kids especially love these “mini biscuits” on the side.
Final Thoughts
There’s just something heartwarming about serving up a Buttermilk Biscuit Egg-in-a-Hole, whether it’s for a festive brunch or a slow weekday treat. Easy, playful, and endlessly customizable, this recipe really does turn a few humble ingredients into something extraordinary. If you haven’t given it a go yet, now’s your chance—the best breakfasts are the ones you can share!
Print
Buttermilk Biscuit Egg-in-a-Hole Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful twist on a classic breakfast favorite, Buttermilk Biscuit Egg-in-a-Hole combines the flakiness of buttermilk biscuits with perfectly cooked eggs for a satisfying start to your day. This easy-to-make dish is versatile and can be customized with your favorite toppings.
Ingredients
For the Buttermilk Biscuit Egg-in-a-Hole:
- 4 large buttermilk biscuits (homemade or store-bought)
- 4 large eggs
- 2 tablespoons butter
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Chopped chives
- Crumbled bacon
- Hot sauce
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) if baking the biscuits fresh. Bake according to package or recipe instructions, then let cool slightly.
- Prepare the Biscuits: Once cooled, slice the biscuits in half horizontally. Use a small round cutter to remove a 2-inch hole from the center of each bottom half.
- Cook the Eggs: Heat a nonstick skillet over medium heat, melt butter, place the biscuit bottoms in the skillet, crack an egg into each hole, cover, and cook for 3–5 minutes until eggs are set.
- Season and Serve: Season with salt and pepper, add optional toppings as desired, and serve with biscuit tops on the side or as a sandwich over the eggs.
Notes
- This recipe is also delicious with day-old biscuits. For a spicy kick, try adding hot sauce or pepper jack cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with egg
- Calories: 310
- Sugar: 2g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg
