McDonald’s Honey Brown Butter Bacon, Egg & Cheese Biscuit Recipe
McDonald’s Honey Brown Butter Bacon, Egg & Cheese Biscuit combines thick-cut applewood-smoked bacon, folded egg and American cheese on a warm buttermilk biscuit brushed with butter and topped with creamy Honey Brown Butter sauce.
Yield: 6 Breakfast Sandwiches
Ingredients
Honey Brown Butter Sauce
- 4 tablespoons Unsalted Butter
- 3 tablespoons Unsalted Butter softened
- 2 tablespoons Honey
- 1/8 teaspoon Salt
Buttermilk Biscuits
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Granulated Sugar
- 3/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 6 tablespoons cold Unsalted Butter cut into small cubes
- 3/4 cup cold Buttermilk plus more if needed
- 2 tablespoons Unsalted Butter melted
Bacon, Egg and Cheese Filling
- 12 slices Thick-Cut Applewood-Smoked Bacon
- 6 large Eggs
- 2 tablespoons Water
- 1/4 teaspoon Salt
- 1 tablespoon Unsalted Butter divided
- 6 slices American Cheese
Instructions
Prepare the Honey Brown Butter Sauce
- Add 4 tablespoons butter to a small light-colored saucepan over medium heat.
- Cook for 4 to 6 minutes, swirling frequently, until the butter smells nutty and the milk solids turn golden brown.
- Immediately pour the browned butter and toasted milk solids into a heat-safe bowl.
- Let cool for 10 to 15 minutes, until no longer hot but still liquid.
- Add softened butter, honey and salt.
- Beat with a small whisk or electric mixer until creamy and thoroughly combined.
- Refrigerate for 5 to 10 minutes if the sauce is too loose to spread.
Prepare the Buttermilk Biscuits
- Preheat oven to 450°F.
- Line a baking sheet with parchment paper.
- Whisk flour, baking powder, sugar, salt and baking soda together in a large bowl.
- Add cold butter.
- Cut the butter into the flour with a pastry blender or your fingertips until the mixture contains pea-size pieces.
- Pour in buttermilk.
- Stir just until a shaggy dough forms, adding another tablespoon of buttermilk if dry flour remains.
- Turn the dough onto a lightly floured surface.
- Pat into a rectangle about 1 inch thick.
- Fold the dough into thirds, rotate it and gently pat it out again.
- Repeat the folding process 2 more times.
- Pat the dough to about 1 inch thick.
- Cut out 6 biscuits with a 3-inch cutter, pressing straight down without twisting.
- Arrange biscuits on the prepared baking sheet with their sides lightly touching.
- Bake for 12 to 15 minutes, until tall and golden brown.
- Brush the hot biscuits with melted butter.
Prepare the Bacon
- Place bacon in a large skillet over medium heat.
- Cook until browned and crisp, turning as needed.
- Transfer to a paper towel-lined plate.
- Cut or fold each slice in half.
- Prepare the Folded Eggs
- Whisk eggs, water and salt together until evenly combined.
- Melt a small amount of butter in a 6-inch nonstick skillet over medium-low heat.
- Pour about 1/6 of the egg mixture into the skillet.
- Tilt the skillet so the egg forms a thin, even layer.
- Cook until nearly set.
- Fold opposite sides toward the center, then fold again to form a square that fits the biscuit.
- Transfer to a plate.
- Repeat with the remaining egg mixture, adding butter to the skillet as needed.
Assemble the Sandwiches
- Split the warm biscuits.
- Place one slice of American cheese on each bottom half.
- Top each with one folded egg and 4 bacon half-strips.
- Spread about 2 teaspoons Honey Brown Butter sauce over the cut side of each biscuit top.
- Close the sandwiches.
- Serve immediately.
Notes
Large refrigerated or frozen buttermilk biscuits may replace the homemade biscuits.
Use mild clover honey so the honey flavor does not overpower the browned butter.
Cool the browned butter before mixing it with the softened butter or the finished sauce will remain runny.
The Honey Brown Butter sauce can be prepared up to 1 week ahead and refrigerated in a covered container.