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Ranch Eggs 'n' Biscuits Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 6 servings

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

Nutritional 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.

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).
Originally published as Ranch Eggs 'n' Biscuits in Quick Cooking July/August 2002, p56

Nutritional 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.

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