RANCH EGGS 'N' BISCUITS

Ranch Eggs 'n' Biscuits image

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.

Provided by Taste of Home

Time 40m

Yield 6 servings (12 biscuits).

Number Of Ingredients 13

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

Steps:

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 completely set. Serve over warm biscuits.

Nutrition Facts : Calories 488 calories, Fat 28g fat (14g saturated fat), Cholesterol 268mg cholesterol, Sodium 1510mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 16g protein.