Bacon, Egg and Cheese Biscuit Braid

 

2-1/4 cups self-rising flour*

1/2 cup cold butter, cubed

3/4 cup buttermilk

2 TBS butter divided

6 large eggs

1/4 cup sour cream

2 tsp chopped chives, or green onion

salt and pepper to taste

6 slices bacon, cooked and crumbled

1 cup sharp cheddar cheese, shredded (or your favorite kind)

1.  Preheat oven to 375℉ and line a baking sheet with parchment paper.

2.  Cut 1/2 cup cold cubed butter into the flour until it resembles cornmeal.  

3.  Make a well in the center of the flour mixture and then add the buttermilk.  Use a fork and work the buttermilk into the flour until it's fully moistened.

4.  Turn the dough onto a well floured surface and knead 6-8 times coating with flour.  Using a floured rolling pin roll the dough into an 8 x 12 inch rectangle.  Move to the parchment and reshape if needed.

5.  Whisk together the eggs, sour cream, and chopped green onions or chives and salt and pepper.

6.  Melt 1 TBS butter in a skillet and soft scramble the eggs.

7. Arrange the scrambled eggs down the center of the dough.  Sprinkle with the bacon crumbles and then the shredded cheese.

8.  Cut diagonal strips to within 1/4 inch of the filling on both sides.  Fold the strips over each other.  Shape and smooth with your hands if needed (Pinch tears in the dough together if needed.)

 9.  Brush the dough on all sides with the remaining 1 TBS butter, melted.

10.  Bake for 25 minutes.  (Broil the last few minutes if desired to brown the biscuit more.). 

11.  Cut in slices and serve.

* If you don't have self-rising flour, for each cup needed substitute: 

1 cup all-purpose flour, 1-1/2 tsp baking powder and 1/4 tsp salt whisked together

from Melissa's Southern Style Cooking