Bacon Egg and Cheese Biscuit Braid

Step 1

Preheat the oven to 375°F and line a standard baking sheet with parchment paper.

Step 2

Cut ½ cup cold cubed butter [1 stick] into the flour until it resembles cornmeal.

Step 3

Make a well in the center and add the buttermilk. Use a fork to work the buttermilk into the flour until fully moistened.

Step 4

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.

Step 5

Whisk together the eggs, sour cream chopped chives salt and black pepper.

Step 6

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

Step 7

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

Step 8

Cut diagonal strips to within ¼ inch of the filling on both sides. Fold the strips over each other.

Step 9

Shape and smooth with your hands, pinching any tears in the dough together.

Step 10

Brush the dough on all sides with the remaining 1 tablespoon melted butter.

Step 11

Bake for 25 minutes broiling within the last few minutes to brown, if desired.

Step 12

Cut into slices and serve.