This is a great breakfast to make when you are together as a family. One person can make the eggs while another prepares the biscuits. Then everyone can be involved with assembly. My kids love the small size and will actually eat three or four each.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1 cup whole milk
Preheat the oven to 450 degrees F (220 degrees C).
In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky. Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two. Roll or pat out dough into large circle about 1/2 thick. Cut biscuits out with small cutter. Place on ungreased cookie sheet and bake 11-12 minutes or until brown on bottom.
2 oz cream cheese
1/4 cup milk
1 teaspoon basil
salt and pepper to taste
Heat skillet to medium. Whisk together all ingredients except the cream cheese. Pour egg mixture into skillet. Spoon cream cheese in small dollops on top of egg. Stir as needed to cook eggs. Remove from heat when completely cooked.
10 pieces of bacon cooked, broken into 1 inch pieces
1 cup shredded sharp cheddar cheese
Pull open each biscuit and lay on cookie sheet (like an open faced sandwich). Add mayonnaise, sprinkle a pinch of cheddar cheese over mayonnaise and add bacon to each side (to both the top and bottom side of biscuit). Return to oven for just a minute or two to melt cheese. Remove from oven and top one side of each biscuit with scrambled egg, close biscuit, and serve hot.