Lay bacon over biscuit halves in casserole dish. The next layer is utter deliciousness

This casserole recipe is one of our absolute favorite ways to serve biscuits, mainly because it's just as tasty with day-old biscuits as with fresh ones. While the recipe below incorporates cheddar cheese into the dough, you can just as easily make it with plain biscuits.

This is one of our favorite ways to serve brunch to a crowd. It's easy to prepare in advance, so you just pop it in the oven a bit under an hour before you're ready to serve it. When serving a Bacon, Egg, and Cheese Biscuit Casserole, consider pairing it with refreshing fruit salad, zesty mixed greens, or crispy hash browns for a balanced meal. For a heartier option, opt for roasted breakfast potatoes or sautéed mushrooms. To indulge, serve with creamy grits or buttery croissants. The choice depends on your guests' preferences and desired flavor balance.

Servings: 12
Prep Time: 50 mins
Cook Time: 1 hr
Total Time: 1 hr, 50 mins

1 tablespoon butter
2 green onions, finely chopped
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup buttermilk
2 cups shredded cheddar cheese (divided)
1 pound bacon
6 large eggs
1 1/2 cups milk
Salt and pepper to taste

1. Preheat the oven to 425 degrees Fahrenheit.

2. Heat the butter in a small pan.

Add the green onions and cook until soft, about 6 minutes. Set aside to cool.

3. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, cubed butter, and salt to taste.

Cut in the dry butter until the mixture resembles a sandy texture. Add the buttermilk and 1 cup of the cheddar cheese.

Fold in the green onions.

4. Knead the dough together until it just comes together.

Roll out to about 1/2 inch thick.

Then cut out round biscuits with a biscuit cutter.

Continue rolling out the dough twice more to get as many biscuits out of the dough as you can.

5. Place the biscuits on a greased, nonstick baking sheet. Bake for 8 to 10 minutes, until golden brown. Remove and set aside to cool.

6. Cook the bacon and drain off the grease. Roughly chop.

7. Grease a casserole dish. Split the biscuits and place an even layer of biscuit bottoms in the dish.

Sprinkle with the bacon.

Add the remaining cheddar cheese.

8. Whisk together the eggs, milk and salt. Season with salt and pepper.

Pour this egg mixture over the biscuits.​

Cover with the biscuit tops.

Cover with foil and refrigerate for 30 minutes.

9. Lower the oven to 350 degrees F. Bake the casserole, covered, for 45 to 50 minutes, until the eggs are set.

Cut into separate biscuits.

Breakfast is served!