Bacon, Egg, and Avocado, Biscuit: A Sunday Brunch

Bacon, Egg, Avocado, Biscuits

The power of aroma.  Nothing wakes up my family faster than smell of bacon sizzling in the pan!    Last week I was looking through Facebook updates of friends, and I saw a mouth-watering picture of a friend’s breakfast.  Inspired by Carol, who owns and bakes everything delicious at  Niles Pies,  I wanted to surprised my sleepy family with a Sunday brunch – homemade biscuits accompanied with turkey bacon, sunny-side up egg, and slices of avocado. So simple and delicious.

For the biscuit:  (adapted from Williams-Sonoma Essentials of Baking)

  • 315 grams                      2 cups                   all-purpose flour
  • 16 grams                        1 tablespoon         baking powder
  • 12 grams                        1 teaspoon            salt
  • 90 grams                        6 tablespoons       cold unsalted butter, cut into small cubed
  • 180 milliters                   3/4 cup                 heavy cream (or half-and-half)
  • 1 bunch                          1/2 cup                 fresh chives, roughly chopped
  • 1 egg beat with 1 tablespoon of water or milk  for egg-wash


  1. Preheat oven to 400 °F ( 204°C ).  Grease a baking sheet or line it with parchment paper.
  2. In a large bowl, mix together the flour, baking powder, salt.
  3. Add cubed butter to the dry ingredients.  Quickly rubbed the cold butter into flour (with hands/ or fork) until it resembles big coarse crumbs.  Don’t worry if there are chunks of butter here and there in the mixture.  It is more important to quickly mix the dry ingredients with the cold fat so you will not transfer too much heat into it.
  4. Stir in chives into the flour mixture, gently and quickly.
  5. Make a well in the middle of the butter-flour mixture.  Pour cold cream into the well, stir quickly to form a sticky dough.  (It is important to stir quickly and gently so not to forced air out of the dough.  This is really important for leavening especially if eggs are not used).  NOTE:  Precise measurement of liquid will yield soft, pliable dough; the more heavy cream is added, the bisucits will be more difficult to shape but end result will be flakier.
  6. Lightly flour a work surface.  Turn the dough mixture onto the floured surface, gently gather the mixture and flatten into a 1 inch thick dough.  Using 3 inch diameter by 1 inch thick round cookie cutter, cut into the dough.  You will end up with 5 biscuits.
  7. Using a brush or fingers, brush the egg wash on to the top of each biscuit.  (I recommend this step because it will yield nice glossy, golden top.  In a rush to make brunch, I forgot this step. 😦  )
  8. Place biscuits 2 inch apart on the prepared baking sheet.   Put the baking sheet in the middle of the oven, bake scones for 17 – 20 minutes or until golden brown.  When done, remove from oven and let cool on a cooling rack.

For the accompaniments:

  • 10 slices  of  bacon, cook over stove top
  • 5 eggs, cook sunny-side up.  or sunny-side up without the yolk.
  • 10 slices of avocado.

Finally:  assemble all the ingredients together, serve with fresh squeezed orang juice and coffee.



7 comments on “Bacon, Egg, and Avocado, Biscuit: A Sunday Brunch

  1. The biscuit looks really good. I think it is a very challenging recipe to do but you have make it seem so easy. It looks fantastic with the rest of the ingredients. Yummy! 🙂

    • Thanks for the compliments Danny. These biscuits also go well with roasted chicken, mashed potatoes and gravy. 🙂 I think the story behind fluffy and flaky biscuit is the cream. If you follow a recipe once, you can play around with the amount of cream you want to add. More cream, flakier…I found that when i add in too much cream the shape of biscuits do not hold their forms too well (but oh so good!). I really recommend adding herbs too to make those puppies more aromatic. 🙂

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