Ranch Eggs ‘N’ Biscuits

• 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

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
2. . Bake at 450u0b0 for 10-12 minutes or until golden brown.
3. 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.

flour, baking powder, sugar, salt, cream of tartar, cold butter, milk, bacon, onion, chili powder, picante sauce, fresh cilantro, eggs

Taken from www.tasteofhome.com/recipes/ranch-eggs-n-biscuits/ (may not work)