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Ranch Eggs 'n' Biscuits

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.

6 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

2 cups 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

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.
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

2 of 2

Ranch Eggs 'n' Biscuits (continued)

Directions (continued)

completely set. Serve over warm biscuits. Yield: 6 servings (12
biscuits).

Nutrition Facts: 1 serving (1 each) equals 488 calories, 28 g fat (14 g saturated fat), 268 mg cholesterol, 1,510 mg sodium, 42 g carbohydrate, 1 g fiber, 16 g protein.