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! ;)
about 12 slices thick but bacon, cooked crisp and crumbled
about 4oz colby, cojack, cheddar or similar cheese, shredded
2 green onions, snipped fine or sub fresh chives
kosher or sea salt and fresh ground pepper
3 cups flour
2T baking powder
1/2t fine kosher or sea salt
about 1 1/2 cups buttermilk
about 3-4T solid fat/shortening(bacon fat, lard or shortening work best!)
How to make it
[section]For Biscuit Dough[/section]
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!
[section]Add Aforementioned Goodies![/section]
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. [Photo25304]
Bake in a 400 oven for 13-15 minutes [Photo25305]. 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. :)