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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In Jefferson City, Missouri, Melinda Kimlinger relies on tender homemade biscuits topped with poached eggs and a spicy sauce to wake up her family's taste buds. My teenage son would eat the whole batch if I'd let him, she says. Ingredients:
2 cups king arthur unbleached all-purpose flour |
5 teaspoons baking powder |
2 teaspoons sugar |
1 teaspoon salt |
1/2 teaspoon cream of tartar |
1/2 cup cold butter, cubed |
3/4 cup milk |
1/2 pound bacon, diced |
1/3 cup chopped onion |
1 teaspoon chili powder |
2 cups picante sauce |
2 tablespoons minced fresh cilantro |
6 eggs |
Directions:
1. In a bowl, combine the first five ingredients. cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball. Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut out 12 biscuits with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
2. Meanwhile, in a large skillet, cook bacon until almost crisp; drain. Add onion and chili powder; cook until onion is tender. Stir in picante sauce and cilantro. Make six wells in picante mixture; break an egg into each. Cover and cook over medium heat until eggs are completely set. Serve over warm biscuits. Yield: 6 servings (12 biscuits).
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