Cooking breakfast for supper tonight. I cooked my bacon the way my mom always did when we were kids. Put some flour in a ziploc, put your bacon slices in and shake it really good. Take bacon out, shake off excess flour and put it on a baking sheet. I line my baking sheet with tin foil so it’s easy to clean later. Cook around 375, flip bacon after about 10 minutes. Then cook another 10 or so until it’s as crispy as you like it. Hardly any shrinkage. And the bacon has a delicious crust on it. Now for biscuits and cheesy scrambled eggs.
Flour-Crusted Bacon, Cheesy Scrambled Eggs, and Buttermilk Biscuits
Ingredients:
For the Flour-Crusted Bacon:
- 8 slices of bacon
- 1/4 cup all-purpose flour
- Tin foil for lining the baking sheet
For the Cheesy Scrambled Eggs:
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
Instructions:
1. Preheat Oven and Prepare Bacon:
- Preheat your oven to 375°F (190°C).
- Place the bacon slices in a ziplock bag with the flour. Shake vigorously until the bacon is coated evenly with flour.
- Remove the bacon from the bag, shaking off any excess flour, and place them on a baking sheet lined with tin foil.
2. Bake the Bacon:
- Bake the bacon in the preheated oven for about 10 minutes.
- After 10 minutes, flip the bacon slices over and continue baking for another 10 minutes or until they reach your desired level of crispiness.
3. Prepare Cheesy Scrambled Eggs:
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat a non-stick skillet over medium heat and pour in the egg mixture.
- As the eggs begin to set, gently stir them with a spatula, occasionally scraping the bottom of the skillet.
- When the eggs are almost cooked through, sprinkle the shredded cheddar cheese over the top and continue cooking until the cheese is melted and the eggs are fully cooked.
4. Make Buttermilk Biscuits:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the buttermilk until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a biscuit cutter or a glass to cut out biscuits from the dough.
- Place the biscuits on a baking sheet lined with parchment paper, leaving a little space between each biscuit.
- Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown on top.
5. Serve and Enjoy:
- Serve the flour-crusted bacon alongside the cheesy scrambled eggs and warm buttermilk biscuits.
- Enjoy your breakfast-for-dinner feast
