Mom's Country Breakfast

• 8 slices wright brand bacon
• 4 large eggs
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons sugar
• 12 teaspoon cream of tartar
• 12 teaspoon salt
• 12 cup shortening or 12 cup oil
• 23 cup milk

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

wright, eggs, flour, baking powder, sugar, cream of tartar, salt, shortening, milk

Taken from www.food.com/recipe/moms-country-breakfast-273943 (may not work)