Cheesy and herby buttermilk biscuits that are delightfully soft in the middle and extra flaky on the outside, and stuffed with a perfectly cooked egg and wrapped with bacon for good measure. These flavor-packed bacon wrapped Egg Stuffed Breakfast Biscuits (Breakfast Scones) are the quintessential weekend brunch food! Can be prepped the night before and baked in the morning.
So first things first, I know these as scones, because in NZ and Australia, we used to call these beloved quick bread – scones. But here in the US, they are called biscuits (while biscuits refer to cookies where I grew up, but that’s a discussion for another day). It took me awhile to understand the subtle differences, but as I see it,
- 1½ tsp salt
- 4 tsp baking powder
- 3 tbsp chopped herbs (I used dill, thyme and parsley)
- 1 ½ cups chilled buttermilk
- 12 strips of bacon
- Ice cream scoop