McDonald's Egg and Cheese Biscuit

Ingredients0 of 11

Method0 of 8 steps

1. 1Everything from the fridgeWith no sausage or bacon in this build, the biscuit does all the work, so the cold butter rule matters more here than on any other version. Chill the bowl again if the kitchen is warm.
2. 2Pea sized pieces, then stopRub the cubes through the flour until the biggest are around pea sized. Those pieces turn to steam in the oven and push the layers apart from the inside.
3. 3Bring together and foldAdd the buttermilk, gather the dough and fold it over itself four times. Working it smooth would cost you every layer you just built.
4. 4A clean vertical cutPat the dough to an inch thick and press the cutter straight down. Any twist seals the edge and the biscuit stays squat.
5. 5Twelve to fourteen minutes at 425FBake until well risen and deep gold, then brush the tops with melted butter as they leave the oven.
6. 6A thicker folded eggTwo eggs beaten with a spoon of water into a low buttered pan, edges drawn in as they set and folded to a biscuit sized square. With no meat here the egg is the substance, so build it taller than you would for the bacon version.
7. 7Melt the cheese under the eggCheese on the hot biscuit base, folded egg straight on top so the heat melts it from below. Season with black pepper, which this sandwich needs more than the meat versions do.
8. 8Cap and serveTop half on and eat while the biscuit still steams. Without meat this one relies entirely on being fresh.