Cheesy Breakfast Biscuits with Runny Egg Yolk

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Cheesy Breakfast Biscuits with Runny Egg Yolk are the perfect way to kick-start your weekend brunch! Flaky, buttery biscuits stuffed with gooey cheddar cheese and topped with a perfectly runny egg yolk will have you craving every bite. This recipe is not just delicious but also easy to whip up, ensuring that your brunch table will be the talk of the morning.

Why You’ll Love This Recipe

These Cheesy Breakfast Biscuits are a delightful combination of flavors and textures. With their flaky crust and melty cheese, they offer a satisfying bite. The runny egg yolk adds a luscious richness that elevates the whole experience.

• Quick and easy to make, perfect for brunch.
• Flaky biscuits packed with cheesy goodness.
• Runny egg yolk for added creaminess.
• Great for feeding a crowd or enjoying solo.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup whole milk
• 4 large eggs
• Fresh chives or parsley for garnish (optional)

How to Make Cheesy Breakfast Biscuits with Egg

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese until evenly distributed.
5. Pour in the milk and mix gently until just combined. Be careful not to overmix; the dough should be slightly sticky.
6. Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Cut out biscuits using a round cutter, and place them on the prepared baking sheet.
7. Bake the biscuits in the preheated oven for 15-18 minutes, or until golden brown on top.
8. While the biscuits are baking, bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon.
9. Once the biscuits are done, remove them from the oven and let them cool slightly.
10. To serve, split the biscuits in half, place a poached egg on top, and garnish with fresh chives or parsley if desired.

Tips for the Best Results

• Use cold butter for flaky biscuits; it makes a significant difference in texture.
• Avoid overmixing the dough to keep the biscuits tender.
• For extra cheesiness, sprinkle some cheese on top of the biscuits before baking.

Easy Variations

• Add cooked crumbled bacon or sausage to the biscuit dough for a meaty twist.
• Swap out cheddar for your favorite cheese, like pepper jack for some heat.
• Incorporate herbs like rosemary or thyme into the dough for added flavor.

What to Serve With It

• Fresh fruit salad for a refreshing side.
• Crispy bacon or sausage links for a heartier meal.
• A side of hash browns or roasted potatoes for extra comfort.
• Your favorite hot sauce for a kick.

Storage and Reheating

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Store any leftover biscuits in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 5-10 minutes until warmed through. Re-poach eggs if needed for serving.

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