Bacon and Egg Biscuit Sandwiches

1.Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or butter.

2.In a medium bowl, combine the Bisquick baking mix and 2/3 cup milk. Stir until a soft dough forms. Do not overmix.

3.Turn the dough out onto a lightly floured surface and gently knead it 6 to 8 times until it comes together.

4.Pat the dough into a 1/2-inch thick rectangle. Using a biscuit cutter or a round glass (about 2.5 inches in diameter), cut out 6 biscuits. Place them on the prepared baking sheet, leaving a little space between each.

5.Bake the biscuits in the preheated oven for 10-12 minutes, or until golden brown on top. Remove from oven and set aside to cool slightly.

6.While the biscuits bake, cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain excess fat.

7.In a medium bowl, whisk together the eggs, 1/4 cup whole milk, salt, and pepper until fully combined and slightly frothy.

8.Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are softly scrambled and just set, about 4-5 minutes. Remove from heat.

9.Slice the warm biscuits in half horizontally. On the bottom half of each biscuit, layer scrambled eggs, 1-2 slices of crispy bacon, and a generous sprinkle of shredded cheddar cheese.

10.Place the biscuit tops over the fillings to form sandwiches. If desired, return the assembled sandwiches to the warm oven for 1-2 minutes to slightly melt the cheese.

11.Serve the bacon and egg biscuit sandwiches warm for a satisfying handheld brunch treat.