There’s something magical about a buttery biscuit sandwich just as the morning sun peeks through. Wendy’s nailed that feeling with their Bacon, Egg & Cheese Biscuit, serving it warm and flaky with a savory balance of salt and melt. But here’s the best part, you don’t have to hit the drive-thru to get it. This copycat version brings that iconic breakfast sandwich to your own kitchen. You’ll get tender eggs, crisp Applewood-style bacon, melted cheese, and golden biscuit layers that are just the right amount of crumbly. It’s fast-food comfort without leaving your pajamas.
Table of Contents
How to make the Copycat Wendy’s Bacon, Egg & Cheese Biscuit
This sandwich isn’t just about stacking ingredients. The biscuit needs flakiness. The egg has to be tender but structured. And the bacon? Crisped just enough to snap without shattering. Whether you’re feeding a sleepy Sunday crowd or prepping for the week, this recipe is your early morning win.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Calories: Approx. 420 per sandwich
Ingredients, tools, instructions, and tips
Ingredients (makes 4 sandwiches)
- 8 slices thick-cut bacon (preferably Applewood smoked)
- 4 fresh large eggs
- 4 slices American cheese
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (cold, cut into cubes)
- ¾ cup buttermilk (plus 1 tbsp for brushing)
- Salt and pepper to taste
- 1 tbsp butter or oil (for cooking eggs)
Tools
- Mixing bowl
- Pastry cutter or fork
- Biscuit cutter or round glass
- Baking sheet
- Parchment paper
- Skillet or frying pan
- Egg ring (optional but helpful)
- Spatula
- Wire rack (for draining bacon)
- Whisk or fork
Instructions
- Make the biscuit dough
Preheat your oven to 425°F (220°C). In a mixing bowl, combine flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until crumbly. Stir in the buttermilk just until combined. Turn the dough onto a floured surface and gently fold it over itself 3–4 times to create layers. Pat it out to ¾-inch thickness and cut 4 biscuits. - Bake the biscuits
Place biscuits on a parchment-lined baking sheet. Brush tops with a little buttermilk. Bake for 12–15 minutes until golden brown. Let them cool slightly. - Cook the bacon
While biscuits bake, lay bacon strips in a cold skillet. Turn heat to medium and cook until browned and crisp, about 8–10 minutes. Transfer to a wire rack or paper towel to drain. - Cook the eggs
In a lightly oiled skillet, place egg rings if using. Crack in the eggs one by one. Sprinkle with a pinch of salt and pepper. Cover with a lid and cook on low until the whites are set but the yolks are still soft. You can flip if you prefer them over hard. - Assemble the sandwich
Slice each biscuit in half. Layer the bottom with one egg, two bacon slices folded to fit, and a slice of cheese. Top with the remaining biscuit half and serve warm.
Tips
- Use frozen butter for flakier biscuits. Grate it if needed.
- Don’t overwork the dough. It makes the biscuits tough.
- For a more authentic flavor, use American cheese instead of cheddar.
- If you don’t have an egg ring, a clean mason jar lid works in a pinch.
- Double the batch and freeze extra biscuits for future breakfast sandwiches.
What to serve with the dish
This biscuit sandwich pairs beautifully with crispy hash browns or a simple fruit salad for freshness. You can also serve it with a cold iced coffee, sweet tea, or a homemade orange juice spritzer. For a heavier breakfast plate, add a side of cheesy grits or a small cup of creamy sausage gravy for dipping.
Ingredient substitutes
- Biscuit Dough
Original Ingredient: Homemade buttermilk biscuit dough
Substitutes:
- Canned Biscuit Dough: If you’re short on time, use pre-made biscuit dough from brands like Pillsbury.
- Frozen Biscuits: Store-bought frozen biscuits can be baked fresh and sliced.
- English Muffins: A lighter texture but works well if you’re out of biscuit dough.
- Bacon
Original Ingredient: Applewood-smoked thick-cut bacon
Substitutes:
- Turkey Bacon: Lower in fat and calories.
- Vegetarian Bacon: Plant-based strips for a meatless version.
- Canadian Bacon: Leaner and round-shaped for a more uniform bite.
- Egg
Original Ingredient: Fresh cracked whole egg
Substitutes:
- Egg Whites: For lower cholesterol.
- Tofu Scramble: Works in a vegan version.
- Just Egg (plant-based): A ready-made option for non-egg eaters.
- Cheese
Original Ingredient: American cheese
Substitutes:
- Cheddar: For a sharper flavor.
- Colby Jack: A melt-friendly mild option.
- Vegan Cheese: Brands like Daiya or Follow Your Heart work well.
- Buttermilk
Original Ingredient: Buttermilk for biscuit dough
Substitutes:
- Milk + Vinegar: Mix ¾ cup milk with 1 tbsp white vinegar or lemon juice. Let sit 5 minutes.
- Yogurt + Water: Mix plain yogurt with water until it reaches buttermilk consistency.
- Plant-Based Buttermilk: Use oat or soy milk with lemon juice for dairy-free baking.
Ingredients
8 slices thick-cut bacon (preferably Applewood smoked)
4 fresh large eggs
4 slices American cheese
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (cold, cut into cubes)
¾ cup buttermilk (plus 1 tbsp for brushing)
Salt and pepper to taste
1 tbsp butter or oil (for cooking eggs)
Instructions
Make the biscuit dough
Preheat your oven to 425°F (220°C). In a mixing bowl, combine flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until crumbly. Stir in the buttermilk just until combined. Turn the dough onto a floured surface and gently fold it over itself 3–4 times to create layers. Pat it out to ¾-inch thickness and cut 4 biscuits.
Bake the biscuits
Place biscuits on a parchment-lined baking sheet. Brush tops with a little buttermilk. Bake for 12–15 minutes until golden brown. Let them cool slightly.
Cook the bacon
While biscuits bake, lay bacon strips in a cold skillet. Turn heat to medium and cook until browned and crisp, about 8–10 minutes. Transfer to a wire rack or paper towel to drain.
Cook the eggs
In a lightly oiled skillet, place egg rings if using. Crack in the eggs one by one. Sprinkle with a pinch of salt and pepper. Cover with a lid and cook on low until the whites are set but the yolks are still soft. You can flip if you prefer them over hard.
Assemble the sandwich
Slice each biscuit in half. Layer the bottom with one egg, two bacon slices folded to fit, and a slice of cheese. Top with the remaining biscuit half and serve warm.
