You can substitute ham or sausage patties for the bacon; cook them in 1 tablespoon butter and also use 1 tablespoon of butter for the eggs.
|2||teaspoons baking powder|
|Chilled butter, cut in 8 pieces|
|3/4||cup plus 1 tablespoon whole or 2 percent milk|
|Flour (for sprinkling)|
2. In a large bowl, combine the flour, baking powder, and salt. Add the butter and , with a pastry blender or two blunt forks, blend the butter into the flour mixture until it resembles coarse meal.
3. Add the milk and stir with a knife or a fork until just combined.
4. Turn the dough out onto a floured surface and press the dough together to form a ball. Flatten it into a square about 1-inch thick. Cut into 4 equal pieces. Brush with the remaining milk.
5. Bake for 15 to 20 minutes or until firm and golden brown.
|8||slices of bacon|
|Salt and pepper, to taste|
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Pour off all but 1 tablespoon of the fat from the skillet. Add the egg mixture and cook, stirring often, 3 to 5 minutes, or until it is set. With the tip of a rubber spatula, roll the omelet up onto itself to form a thick oval. Cut it into 4 even pieces.
4. Split each biscuit. Add a piece of bacon and egg to each one and close the tops. Keri Fisher