Egg Stuffed Breakfast Biscuits (Breakfast Scones)

Eggs

1. Fill a pot with water and add a generous pinch of salt (a pot large enough to hold 8 eggs, with 1 inch of water above them). Bring the water to a boil over medium-high heat.
2. Carefully lower the eggs into the boiling water, and place the lid over the pot to return the water to a boil.
3. Start the timer for 5 ½ minutes as soon as the water starts to boil. Lower the heat to medium, to let the water simmer.
4. When the time is up, remove the eggs and place them in an ice bath to stop the cooking process. Refrigerate the eggs overnight, or for a few hours until chilled.

Biscuits / Scones

1. Preheat oven to 425°F if you're going to be eating these right away.
2. Carefully peel the eggs under running water and place them on paper towels to remove any moisture.
3. Place the chilled flour in a chilled bowl. Add the salt, baking powder and chopped herbs and whisk well.
4. Add butter to the flour. Using a pastry cutter, cut the butter and flour together until it resembles coarse crumbs. (You can pulse it all together in a food processor too).
5. Add ¾ of the grated cheddar cheese and mix it in. Pour the milk in 2 additions, gently mixing in until the dough comes together to form a scraggly dough. DO NOT OVER-MIX. Reserve the rest of the cheese.
6. Prepare a sheet pan with parchment paper.
7. Using an ice cream scoop, scoop 6 - 8 portions onto the baking tray. Flatten each one, making a dent in the middle, and place the egg on top.
8. Take another scoop of the biscuit dough and gently flatten it. Then drape it over the egg (see recipe video). Repeat with all of the biscuit dough. Sprinkle the rest of the cheese on top of the biscuits.
9. Wrap each biscuit loosely with 1 - 2 strips of bacon, along the bottom.
10. Bake in the preheated oven for 22 minutes. Remove from the oven and let them cool down slightly, but serve while warm, with some melted butter on top. Enjoy!