McDonald's Honey Brown Butter Bacon, Egg And Cheese Biscuit

Ingredients0 of 13

Method0 of 10 steps

1. 1Start everything coldFridge cold butter and buttermilk. This version finishes with honey and brown butter, so the biscuit underneath has to stay light enough not to turn heavy once it is brushed.
2. 2Butter in pieces, not smearedFingertip the cubes through the dry mix until the largest are pea sized. Rub them any finer and the crumb tightens.
3. 3Build the layers by foldingButtermilk in, dough gathered, then four folds over itself. The layers you make here are where the honey brown butter soaks in later.
4. 4Cutter straight downAn inch thick, a floured cutter, no twisting. A sealed edge means a flat biscuit and nowhere for the glaze to run.
5. 5Bake, then glaze immediatelyTwelve to fourteen minutes at 425F until deep gold. Brush with the honey brown butter the moment they come out, while they are still drinking it in.
6. 6Brown the butter properlyMelt the butter in a light coloured pan over medium heat and keep going past the foaming stage, about four minutes, until the solids turn golden and it smells nutty. A dark pan hides the colour change and it burns.
7. 7Stir in honey off the heatTake the pan off the heat before adding the honey and salt, or the honey scorches and turns bitter.
8. 8Render the bacon from coldCold pan up to medium, about six minutes, until crisp at the edges.
9. 9Fold the egg paleBeaten eggs with a spoon of water into a low buttered pan, drawn in at the edges and folded square. Low heat throughout so no browning develops, since the honey brown butter is meant to be the only caramelised note in this build.
10. 10Build and finish with the sauceCheese on the base, folded egg, bacon, then spoon the honey brown butter over the top before capping. Serve immediately.