Sort ingredients
adjacentengels
QR Code
Listen
Pdf
Biscuit Dough:
Assembly:
Heat the oven to 425°F/220°C. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper-towel-lined plate and cool.
Drain the skillet, leaving a thin film of bacon fat. Add 1 Tbsp butter. Beat the eggs with a pinch of salt and cook over medium-low heat, stirring gently, until just barely set and still glossy. Transfer to a plate and cool for 5-10 minutes.
Biscuit Dough: Whisk flour, baking powder, salt and pepper. Cut or toss in the cold butter until you have pea-size pieces. Add the cold buttermilk and stir just until a shaggy dough forms.
Turn the dough onto a floured surface and pat into a rectangle. Scatter half the bacon, egg and pepper jack over ⅔ of the dough. Fold the uncovered third inward, then fold the opposite third over it like a letter. Rotate, gently pat out again, add the remaining filling and repeat the fold once more.
Pat the dough to about 1" thick. Cut into 8 squares with a bench scraper or sharp knife.
Arrange on a parchment-lined sheet pan with a little space between each. Bake 16-20 minutes until deeply golden and cooked through. Brush with melted butter while hot.
Storage & Reheating:
Store: Refrigerate up to 4 days or wrap cooled biscuits individually and freeze up to 2 months.
Reheat: Microwave refrigerated biscuits for 30-45 seconds, then crisp in a 350°F/175°C air fryer or oven for 3-5 minutes. From frozen, bake at 350°F/175°C for 15-18 minutes.
Tags: bacon, baking, biscuit, breakfast, cheese, egg, freezer-meal, make-ahead, nut-free
Bare Minimum - Substack (October 10, 2026)
https://open.substack.com/pub/barefoodtim/p/a-full-week-of-meals-a-shopping-list-272