Pancetta, Cheddar & Egg Biscuits with Chives
Breakfast

Pancetta, Cheddar & Egg Biscuits

with Chives

30 MIN
$10.99 2 Servings
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From the Test Kitchen

These fluffy, savory biscuits are made with pancetta, sour cream, chives, and a duo of parmesan and cheddar. You'll make a shallow well in the dough to create a little pocket for rich baked eggs and some more melty cheddar.
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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Pancetta, Cheddar & Egg Biscuits with Chives
Title
  • 4 oz White Cheddar Cheese
  • 3 oz Diced Pancetta
  • 1 bunch Chives
  • 2 Pasture-Raised Eggs
  • 1 cup Biscuit Mix
  • ¼ cup Sour Cream
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the chives; thinly slice. Grate the cheddar on the large side of a box grater.

Cook the pancetta
2 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Turn off the heat.

Start the biscuits
3 Start the biscuits

Lightly oil a sheet pan. In a large bowl, combine the biscuit mix, sour cream, parmesan, cooked pancetta (including the oil in the pan), half the sliced chives, half the grated cheddar, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops; place on the oiled sheet pan. Using the back of a spoon, form a shallow well in each biscuit. Evenly top each biscuit with 1/4 of the remaining grated cheddar. Bake 5 minutes. Leaving the oven on, remove from the oven.

Finish the biscuits & serve your dish
4 Finish the biscuits & serve your dish

Using the same spoon, gently reform the well in each biscuit so that it’s large enough to fit an egg. Carefully crack an egg into the center of each well. Season with salt and pepper, then top with the remaining grated cheddar. Bake 6 to 7 minutes, or until the biscuits are lightly browned and cooked through and the eggs are cooked to your desired degree of doneness. Remove from the oven. Let cool at least 2 minutes. Serve the finished biscuits garnished with the remaining sliced chives. Enjoy!

Tips from Home Chefs

Pancetta, Cheddar & Egg Biscuits

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the chives; thinly slice. Grate the cheddar on the large side of a box grater.

2 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the pancetta
Start the biscuits
3 Start the biscuits

Lightly oil a sheet pan. In a large bowl, combine the biscuit mix, sour cream, parmesan, cooked pancetta (including the oil in the pan), half the sliced chives, half the grated cheddar, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops; place on the oiled sheet pan. Using the back of a spoon, form a shallow well in each biscuit. Evenly top each biscuit with 1/4 of the remaining grated cheddar. Bake 5 minutes. Leaving the oven on, remove from the oven.

4 Finish the biscuits & serve your dish

Using the same spoon, gently reform the well in each biscuit so that it’s large enough to fit an egg. Carefully crack an egg into the center of each well. Season with salt and pepper, then top with the remaining grated cheddar. Bake 6 to 7 minutes, or until the biscuits are lightly browned and cooked through and the eggs are cooked to your desired degree of doneness. Remove from the oven. Let cool at least 2 minutes. Serve the finished biscuits garnished with the remaining sliced chives. Enjoy!

Finish the biscuits & serve your dish
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