Bacon Egg And Cheese Biscuit Braid

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 2 tsp Chives

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Salt and black pepper
  • 2 1/4 cup Self rising flour

• Dairy

  • 5/8 cup Butter
  • 3/4 cup Buttermilk
  • 1 cup Cheddar cheese, sharp
  • 1/4 cup Sour cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2¼ cup self rising flour
• ½ cup cold butter, cubed
• ¾ cup buttermilk
• 2 Tbsp butter, divided
• 6 large eggs
• ¼ cup sour cream
• 2 tsp chopped chives
• salt and black pepper to taste
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese

Directions

• Preheat the oven to 375°F and line a standard baking sheet with parchment paper.
• Cut ½ cup cold cubed butter [1 stick] into the flour until it resembles cornmeal.
• Make a well in the center and add the buttermilk. Use a fork to work the buttermilk into the flour until fully moistened.
• Turn the dough onto a well flour surface and knead 6-8 times coating with flour. Use a floured rolling pin to roll into an 8 x 12 inch rectangle. Move to the parchment and reshape if needed.
• Whisk together the eggs, sour cream chopped chives salt and black pepper.
• Melt 1 Tbsp butter in a skillet and soft scramble the eggs.
• Arrange the scrambled eggs down the center of the dough. Sprinkle with the bacon crumbles and shredded cheese.
• Cut diagonal strips to within ¼ inch of the filling on both sides. Fold the strips over each other.
• Shape and smooth with your hands, pinching any tears in the dough together.
• Brush the dough on all sides with the remaining 1 Tbsp melted butter.
• Bake for 25 minutes broiling within the last few minutes to brown, if desired.
• Cut into slices and serve.