Classic Southern Scrambled Eggs with Buttermilk Biscuits
A comforting Southern breakfast featuring fluffy scrambled eggs cooked with cream and chives, served alongside warm, flaky homemade buttermilk biscuits. This quick, easy stovetop recipe is perfect for a cozy morning.
Ingredients
Check ingredients as you go.
- Eggs
- Biscuits
Let’s make it
Eggs
Preheat a large nonstick skillet over medium-low heat.
Eggs
Add 1 tablespoon of unsalted butter to the skillet and let it melt.
Eggs
In a bowl, beat together the eggs, heavy cream, salt, and black pepper until blended and slightly frothy.
Eggs
Pour the egg mixture into the skillet, and gently stir occasionally with a spatula, scraping the bottom as it cooks, until eggs are softly scrambled and just set, about 4-5 minutes. Remove from heat and stir in fresh chives if using.
Biscuits
For the biscuits, preheat the oven to 220°C (425°F).
Biscuits
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt for the biscuits.
Biscuits
Cut in 1 tablespoon cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Biscuits
Add cold buttermilk and stir just until the dough comes together; do not overmix.
Biscuits
Turn dough onto a lightly floured surface, gently pat it to about 1-inch thickness, then cut into rounds using a biscuit cutter.
Biscuits
Place biscuits on a baking sheet and bake for 10 minutes until golden brown and puffed.
Serve warm biscuits alongside freshly scrambled eggs.
Tips & notes
Use fresh chives for a mild onion flavor in the scrambled eggs. When cutting biscuits, avoid twisting the cutter to ensure they rise evenly. Serve biscuits warm with butter or honey if desired.
Saving it for later
Store leftover biscuits and scrambled eggs separately in airtight containers in the refrigerator for up to 3 days. Biscuits can be wrapped in foil and reheated in an oven to restore texture.
Reheating
Reheat scrambled eggs gently in a nonstick skillet over low heat, stirring frequently to avoid drying out. Warm biscuits wrapped in foil in the oven at 175°C (350°F) for 5-7 minutes until heated through.
