Ingredients:

  • 10 slices thick-cut Bacon, crumbled
  • 2 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1/2 cup (1 stick) cold Unsalted Butter, cubed
  • 3/4 cup cold Buttermilk
  • 8 Large Eggs, lightly beaten
  • 1 1/2 cups Whole Milk
  • 1 tsp Dijon Mustard
  • 1/2 tsp Black Pepper
  • 1 1/2 cups Sharp Cheddar Cheese, shredded
  • 2 tbsp Green Onions, thinly sliced (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Cook bacon in a skillet until crisp. Drain well on paper towels and roughly crumble. Grease a 9x13 inch baking dish.
  2. If making biscuits from scratch: In a large bowl, whisk flour, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Stir in the cold buttermilk until just combined; do not overmix.
  3. Shape or separate biscuits. If homemade, pat dough to 1/2 inch thickness and cut out rounds. If using store-bought, separate the canned biscuits.
  4. Arrange the biscuit pieces tightly in the bottom of the prepared baking dish, ensuring they touch.
  5. Sprinkle the crumbled bacon evenly over the biscuit layer. Then, sprinkle 1 cup of the shredded cheddar cheese over the top.
  6. In a separate bowl, whisk together the eggs, milk, Dijon mustard, and black pepper until smooth.
  7. Slowly pour the egg mixture evenly over the biscuits and fillings. Gently press down any floating biscuits to ensure they soak up the custard. Let the dish sit on the counter for 5–10 minutes.
  8. Bake for 25 minutes, or until the edges are set and lightly golden.
  9. Carefully remove the dish, sprinkle the remaining 1/2 cup of cheese over the top, and return to the oven. Bake for another 10–15 minutes, until the center is puffed and set.
  10. Let the Bacon, Egg, and Cheese Biscuit Bake rest for 5 minutes before slicing into squares. Garnish with sliced green onions, if using.