Breakfast biscuits with soft scrambled eggs and bacon

Biscuits made from scratch can turn any meal into a comfort food feast. However, getting them right can be a challenge. Crumbly biscuits might taste good, but they can be messy and difficult to eat. Tender, flaky homemade biscuits don't have to be difficult to make, however. With the right recipe and hints, you can mix up a batch of crumble-free biscuits anytime.

Preheat the oven to 375 degrees. In the mixing bowl, combine the flour, baking powder, salt and sugar. Using your hands, mix in the Crisco and grated egg yolks until thoroughly blended. Add the buttermilk and mix just until combined.

Knead the dough with your hands and fists by thoroughly mashing and turning it on a lightly floured hard surface.

Flatten the dough until it is about 1-inch thick and cut out the biscuits with a round cutter. Place them 1 inch apart on a lightly greased cookie sheet. Combine the dough scraps and flatten them again to 1 inch. Cut more biscuits and place them on another cookie sheet or freeze for future use.

Bake the biscuits, one cookie sheet at a time, for 20 to 24 minutes. Immediately remove them from the baking sheet and serve hot.


This recipe makes about 20 biscuits, but it can easily be halved for smaller meals. You can also freeze the remaining uncooked, cut-out biscuits for up to one month.

Crisco and grated egg yolk help to make the biscuits less crumbly and more flaky.