Sunrise SurprisesFrom keni 9 months ago
- 1 dozen eggs(don't go for the extra large ones... you'll regret it(see pic..some of our hens lay pretty big eggs, they spilled over a bit! ;) shopping list
- about 12 slices thick but bacon, cooked crisp and crumbled shopping list
- about 4oz colby, cojack, cheddar or similar cheese, shredded shopping list
- 2 green onions, snipped fine or sub fresh chives shopping list
- kosher or sea salt and fresh ground pepper shopping list
- 3 cups flour shopping list
- 2T baking powder shopping list
- 1/2t fine kosher or sea salt shopping list
- about 1 1/2 cups buttermilk shopping list
- about 3-4T solid fat/shortening(bacon fat, lard or shortening work best!) shopping list
How to make it
For Biscuit Dough
- Combine dry ingredients in large bowl
- Cut in shortening then add milk, as needed, til just combined.
- DO NOT OVER MIX
- Press/form dough into muffin tin cups which have been lightly sprayed.
- Make sure to spread it up over the top, and give yourself enough room to work inside! As long as you've got a thin layer, and no holes in the dough, you should be fine. If it's too thick, you'll lose your goodies! Nobody likes to lose their goodies!
Add Aforementioned Goodies!
- Carefully crack 1 egg into each biscuit well.
- Sprinkle with bacon and green onions
- Add a touch of salt and plenty of fresh ground pepper
- Top each with a lil cheese. See Photo
- Bake in a 400 oven for 13-15 minutes See Photo. Remove from oven when the cheese is bubbly, the biscuits are lightly golden, and the top of the egg looks "set", to ensure you get a perfectly cooked but runny egg in the center!
- If you're weird and need your eggs cooked solid, add another minute or so. ;-)
- **To remove these easily from the pan, just use a toothpick to "score" around the top edge and gently lift them out. They SHOULD be firm enough to come out easily and in one piece as long as the biscuit "cup" was solid. This was the first time I made these, and none of mine broke. :)