Mom's Country Breakfast

1. 1

   Begin cooking bacon slowly on medium-low heat.

2. 2

   (Closer to low).

3. 3

   BE SURE TO FLIP BACON EVERY 1-10 MINUTES.

4. 4

   Meanwhile, in a mixing bowl, stir together flour, baking powder, cream of tartar, & salt.

5. 5

   Cut in shortening/oil until mixture resembles coarse crumbs.

6. 6

   Make a well in the center.

7. 7

   Add milk all at once.

8. 8

   Stir just till dough clings together.

9. 9

   Knead gently on a lightly-floured surface for 10-12 strokes.

10. 10

    Roll or pat into 1/2-inch thickness.

11. 11

    Cut with a 2 1/2-inch biscuit cutter or the top of a glass, dipping in flour between cuts.

12. 12

    Transfer to an ungreased baking sheet.

13. 13

    Bake in a 450F oven for 10-12 minutes or until golden.

14. 14

    Let cool or keep warm in 140F-160F oven.

15. 15

    When bacon is finished, transfer to paper towels to drain.

16. 16

    RESERVE GREASE.

17. 17

    Add 2 eggs to skillet with bacon grease, KEEPING EGGS SEPERATE FROM EACH OTHER.

18. 18

    Break yolks immediatly & spoon grease over eggs to help them cook.

19. 19

    As soon as cooked whites cover top of eggs, remove & drain on paper towel.

20. 20

    Do the same with the next two eggs.

21. 21

    Serve.

22. 22

    Biscuits also go well with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.