Southern Hot-Honey Biscuit Sandwiches with Fried Eggs and Tomato

Southern biscuit culture turns simple dough into a breakfast canvas worth lingering over. These sandwiches layer golden buttermilk biscuits with hot honey, fried eggs, and juicy tomato for a sweet-heat kick that wakes up the table.

Serves 4 · 8 min prep · 18 min cook

Estimate for one serving

• 465 cal
• 17g protein
• 42g carbs
• 26g fat

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Ingredients

• 1 can (8 biscuits) refrigerated buttermilk biscuit dough
• 4 large eggs
• 1 large, sliced thick heirloom tomato
• 3 tbsp honey
• 1 tsp hot sauce
• 3 tbsp unsalted butter
• 4 slices sharp cheddar cheese
• 2 tbsp mayonnaise
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. 1Preheat the oven to 375°F. Separate the biscuit dough rounds and arrange them on a parchment-lined baking sheet, spacing them 2 inches apart.
2. 2Bake the biscuits 11 to 14 minutes until puffed, golden brown on top, and cooked through. Remove from the oven and let cool 2 minutes so they are easy to split.
3. 3While the biscuits bake, stir the honey and hot sauce together in a small microwave-safe bowl. Warm 15 seconds if needed so the mixture is pourable and fragrant.
4. 4Heat a large nonstick skillet over medium heat and melt one tablespoon of butter. Crack the eggs into the pan and season with salt and pepper. Cook 2 to 3 minutes until the whites are fully set and the edges crisp slightly while yolks remain runny.
5. 5Split each warm biscuit horizontally with a serrated knife. Spread a thin layer of mayonnaise on the cut sides.
6. 6Place a slice of cheddar on the bottom half of each biscuit so the residual heat begins to melt it. Top with a thick slice of heirloom tomato and a fried egg.
7. 7Drizzle the hot honey generously over the egg and tomato. Sprinkle chopped chives across the top.
8. 8Cap each sandwich with the biscuit top, press gently, and serve immediately while the cheese is soft and the yolks are still liquid.