Mom's Country Breakfast

My mom made this when I was little. The eggs are so good if done right. This recipe serves 4.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  slices  wright brand bacon
• 4  large eggs

• For the biscuits

• 2  cups all-purpose flour
• 4  teaspoons baking powder
• 2  teaspoons sugar
• 1⁄2 teaspoon cream of tartar
• 1⁄2 teaspoon salt
• 1⁄2 cup shortening or 1⁄2 cup  oil
• 2⁄3 cup milk

Directions

1. Begin cooking bacon slowly on medium-low heat. (Closer to low).
2. BE SURE TO FLIP BACON EVERY 1-10 MINUTES.
3. Meanwhile, in a mixing bowl, stir together flour, baking powder, cream of tartar, & salt.
4. Cut in shortening/oil until mixture resembles coarse crumbs.
5. Make a well in the center.
6. Add milk all at once.
7. Stir just till dough clings together.
8. Knead gently on a lightly-floured surface for 10-12 strokes.
9. Roll or pat into 1/2-inch thickness.
10. Cut with a 2 1/2-inch biscuit cutter or the top of a glass, dipping in flour between cuts.
11. Transfer to an ungreased baking sheet.
12. Bake in a 450F oven for 10-12 minutes or until golden.
13. Let cool or keep warm in 140F-160F oven.
14. When bacon is finished, transfer to paper towels to drain. RESERVE GREASE.
15. Add 2 eggs to skillet with bacon grease, KEEPING EGGS SEPERATE FROM EACH OTHER.
16. Break yolks immediatly & spoon grease over eggs to help them cook.
17. As soon as cooked whites cover top of eggs, remove & drain on paper towel.
18. Do the same with the next two eggs.
19. Serve.
20. Biscuits also go well with gravy.