Biscuits and eggs

January 10, 2007

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Serves 4

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 cups flour
2 teaspoons baking powder
1 teaspoon salt
Chilled butter, cut in 8 pieces
3/4 cup plus 1 tablespoon whole or 2 percent milk
Flour (for sprinkling)
1. Set oven at 425 degrees. Line a baking sheet with parchment paper.

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
8 eggs
1/4 cup milk
Salt and pepper, to taste
1. In a large skillet over medium heat, render the bacon for about 5 minutes, turning often, or until crisp. Transfer to a plate lined with paper towels.

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

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