McDonald's Bacon, Egg & Cheese Biscuit

Ingredients0 of 11

Method0 of 8 steps

1. 1Cold butter, cold handsButter straight from the fridge and buttermilk straight from the carton. Warm fat smears into the flour instead of staying in pieces, and pieces are what turn to steam.
2. 2Leave the butter visibleWork the cubes in with your fingertips until the largest are about the size of a pea. Stop while you can still see them, because a uniform crumb bakes closer to a scone.
3. 3Four folds, no kneadingPour in the buttermilk, gather the dough, then fold it over on itself four times. Those folds are the layers this biscuit will split along when three fillings go in.
4. 4Press, never twistFlatten to an inch and push a floured cutter straight down. A twist pinches the edge shut and the biscuit rises lopsided, which matters here because bacon, egg and cheese need a level base.
5. 5425F for twelve to fourteen minutesOut when the tops are deep gold, then brushed with melted butter while they are still too hot to handle.
6. 6Render the bacon from coldLay the rashers in a cold pan and bring it up to medium, about six minutes, until the fat runs and the edges crisp. Bacon dropped into a hot pan burns before it renders.
7. 7Make the folded eggBeat two eggs with a spoon of water, pour into a low buttered pan, and as it sets draw the edges in and fold it into a square roughly the size of the biscuit. This folded patty is what the biscuit sandwiches use, rather than the round egg from the McMuffin line.
8. 8Build cheese firstSplit the hot biscuit, cheese on the base, folded egg on the cheese so it melts, then two rashers of bacon on top where they stay crisp.