Egg Stuffed Breakfast Biscuits (Breakfast Scones)

Egg Stuffed Breakfast Biscuits (Breakfast Scones)







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
Read the whole recipe on Giramuk's Kitchen