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“My mom made this when I was little. The eggs are so good if done right. This recipe serves 4.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin cooking bacon slowly on medium-low heat. (Closer to low).
  2. BE SURE TO FLIP BACON EVERY 1-10 MINUTES.
  3. Meanwhile, in a mixing bowl, stir together flour, baking powder, cream of tartar, & salt.
  4. Cut in shortening/oil until mixture resembles coarse crumbs.
  5. Make a well in the center.
  6. Add milk all at once.
  7. Stir just till dough clings together.
  8. Knead gently on a lightly-floured surface for 10-12 strokes.
  9. Roll or pat into 1/2-inch thickness.
  10. Cut with a 2 1/2-inch biscuit cutter or the top of a glass, dipping in flour between cuts.
  11. Transfer to an ungreased baking sheet.
  12. Bake in a 450F oven for 10-12 minutes or until golden.
  13. Let cool or keep warm in 140F-160F oven.
  14. When bacon is finished, transfer to paper towels to drain. RESERVE GREASE.
  15. Add 2 eggs to skillet with bacon grease, KEEPING EGGS SEPERATE FROM EACH OTHER.
  16. Break yolks immediatly & spoon grease over eggs to help them cook.
  17. As soon as cooked whites cover top of eggs, remove & drain on paper towel.
  18. Do the same with the next two eggs.
  19. Serve.
  20. Biscuits also go well with gravy.

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