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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

30 min.

40 min.



Black Pepper Whole Wheat Buttermilk Biscuit Egg Sandwiches

From scratch biscuit sandwich great for breakfast, lunch, or dinner. Full of whole wheat goodness.


2 tsp. of fresh grounded black pepper
2 cups of whole wheat flour
1/2 stick of butter (cubed and chilled)
2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 cup of buttermilk
1 pinch of salt
Egg: 3 eggs, 2 tbsp. of shredded basil, salt/pepper, and 1/2 tbsp. of shredded cheese


1Set the oven to 425 degrees and get out a large casserole dish or cast iron skillet
2In a large bowl quickly mix the baking soda, powder, salt, and flour. Then using your fingertips mix the butter in until a cornmeal texture appears and is incorporated.
3Add the black pepper and then the buttermilk. With a fork quickly mix until a wet dough forms. Stop as soon as combined.
4On a lightly floured surface knead/roll out the dough to a 2" high disk. Using a biscuit cutter or a drinking glass cut out your 6 biscuits. Load 6 biscuits into the baking dish or skillet. Then place within the oven on the top rack. Bake until golden brown (about 15 minutes. Remove and let cool for 10 mins. Cut biscuits into halves.
5Eggs: Use a small skill on medium heat with olive or vegetable oil (1-2 tbsp.) In a medium sized bowl whisk together 3 eggs. Add shredded basil and seasonings. Add the eggs to the heated skillet, use a fork or spatula to gently mix/evenly cook the eggs until all the liquid has settled (5-7 mins.) Add the cheese and use the spatula to flip one side of the eggs. Turn the heat off. Cut into squares and then assemble your biscuit sandwiches with fresh greens, avocado, or any other veggies handy.