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This cheddar chive biscuit breakfast sandwich is stacked with fluffy scrambled eggs, crispy bacon, and melty cheddar, all tucked inside a golden, craggy drop biscuit bursting with sharp cheese and fresh chives. It’s a hearty, from-scratch breakfast that feels rustic yet indulgent, delivering big savory flavor in every bite.
Looking for more over-the-top breakfast recipes? Be sure to check out my Baked Crab Cakes, Orange Cinnamon Rolls, French Toast Sandwich on Hawaiian Rolls, Viral French Toast Waffles, Pancake Casserole, and my Biscuits and Gravy Casserole.
You’ll Love These Biscuit Sandwiches Because:
It starts with a cheddar chive drop biscuit, baked until it’s golden with a craggy exterior that’s crisp on the outside and soft and steamy inside. The flaky biscuits are studded with cheddar and fresh chives, delivering a savory, buttery flavor with oniony freshness in each bite.
The combination is hearty and comforting: fluffy eggs, smoky, crisp bacon, and gooey, sharp cheddar cheese balanced by the light, crumbly biscuit texture. This is comfort food at its best and perfect for a leisurely weekend breakfast or anytime you want a breakfast sandwich that feels more special.
Grab These Ingredients
Here are the ingredients you’ll need and why they matter. For the full recipe and measurements, see the recipe card at the bottom of the page.
- All-purpose flour – Provides structure for the biscuits, giving them enough strength to hold fillings while remaining tender and fluffy.
- Granulated sugar – Adds a subtle sweetness that balances the sharp cheddar and savory fillings, while also helping the biscuits brown beautifully.
- Baking powder – The primary leavening agent that gives the biscuits their rise and light, fluffy interior.
- Baking soda – Works with the acidity in the buttermilk to boost lift and create a softer, more tender crumb.
- Garlic powder – Brings a warm, savory background flavor without overpowering the biscuits.
- Salted butter (cold) – Creates flaky layers and rich flavor; keeping it cold helps form steam pockets as the biscuits bake, resulting in a tender interior and crisp edges.
- Cheddar cheese (shredded from the block) – Melts more evenly than pre-shredded cheese and adds sharp, savory richness throughout the biscuit.
- Fresh chives – Add a mild onion flavor and freshness that brightens the richness of the cheese and butter.
- Buttermilk – Adds tangy flavor, activates the baking soda, and keeps the biscuits soft and moist.
- Bacon – Provides a smoky, salty crunch that contrasts beautifully with the soft eggs and tender biscuit.
- Eggs – Add richness and protein, making the sandwich filling and satisfying.
- White Cheddar – Melts smoothly over the eggs, adding creamy, sharp flavor that ties the sandwich together.
How to Make Biscuit Breakfast Sandwiches
Start by preparing the cheddar chive biscuits: mix the dry ingredients, cut in the cold butter until crumbly, then fold in the cheddar, chives, and slowly pour in the buttermilk just until a soft dough forms. Scoop the dough into rustic mounds and bake until the biscuits are golden, crisp on the outside, and tender in the center.
While the biscuits bake, cook the eggs gently over low heat until fluffy and just set, seasoning as you go and melting a slice of cheese on top while warm. Once everything is ready, split the biscuits, assemble the sandwiches with eggs and crispy bacon, and serve them warm for optimal texture and flavor.
Looking for More Breakfast Recipes?
Baked Crab Cakes
Orange Cinnamon Rolls
French Toast Sandwich on Hawaiian Rolls
Viral French Toast Waffles
Pancake Casserole
Biscuits and Gravy Casserole
I hope you enjoyed this recipe for my biscuit breakfast sandwich! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Biscuit Breakfast Sandwich Recipe
Equipment
- egg rings for cooking circular eggs
Ingredients
- 1 lb cooked center-cut bacon*
- 6 white cheddar cheese slices
- 12 eggs I like two egg rounds per sandwich for the right biscuit-to-egg ratio but you can just use one per biscuit if preferred.
- salt and pepper
- 3 tbsp butter
Cheddar Chive Biscuits
- 2 cups all-purpose flour
- 2 tsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cracked pepper
- 1/2 tsp garlic powder
- 8 tbsp salted butter cold and diced into small cubes
- 8 ounces cheddar cheese shredded from the block
- 1/4 cup chopped fresh chives
- 1 cup buttermilk may need to add 1 tbsp more**
- optional: 3 tablespoons melted butter for brushing tops of cooked biscuits
Instructions
Cheddar Chive Biscuits
- Preheat oven to 425 degrees and line a pan with parchment paper.
- Combine flour, sugar, baking powder, baking soda, salt, pepper, and garlic powder in a large mixing bowl.
- Add the cold butter pieces in and use a fork or pastry cutter to mix until it resembles a coarse meal with little pea size or smaller clumps.
- Stir in the chives and shredded cheddar cheese. Slowly pour in the buttermilk as you stir, until it comes together and pulls away from the sides of the bowl.
- Use a 1/3-1/2 cup to scoop out biscuits into heaps, should make 6-8 biscuits. Bake for 13-15 minutes or until crisp and golden brown on the outside. If desired, brush the tops of the warm biscuits with melted butter.
Cook the Eggs
- While the biscuits are baking, heat a pan to low heat. Set greased egg rings into the pan and add 2 tsp butter into each ring. Add in one egg into each along with salt and pepper to taste.
- Use a fork to slightly whisk the egg together. Once the underside is cooked, about 3-4 minutes, remove the rings and flip the eggs to finish cooking
- Add a slice of cheese to the tops of the eggs while warm so the cheese melts.
Assemble Biscuit Sandwiches
- Slice open the warm biscuits and add the eggs, a few slices of bacon, then place the tops back on and enjoy warm!
