There’s just something about family recipes. The ones that are passed down on handwritten note cards from person to person. When I moved away from home for the first time my Mom gave me a collection of some of my favorite recipes and this was one of them. Handed down through several generations of Texas women, it’s homemade biscuits topped with chili and eggs.
I think that my family might be the only one who eats this. I’ve introduced it to quite a few people, but never met anyone else who has eaten it before. And while it might not be the most photogenic meal on the planet, this is a simple breakfast recipe that is bound to get rave reviews.
Start with biscuits. I’m partial to my homemade biscuits. Growing up my Mom always baked her biscuits in a round dish with the biscuits touching each other. In the notes from my Mom’s recipe she put that doing this keeps the biscuits softer. If you want a more crunchy biscuit then bake them on a cookie sheet without the biscuits touching each other. I like my biscuits soft, so they go into this round baking dish.
While the biscuits are baking you make the chili and eggs. Two ingredients, one can of chili (no beans) and 6 eggs. The Lonestar Eggs from Walmart are the perfect Texan touch to this recipe.
Use a spatula to mix the two ingredients together and cook over medium heat until the eggs are done.
Pull the biscuits out of the oven when they are lightly golden on top.
Allow the biscuits to cool slightly before you start serving them. Place on a plate and split your biscuits in half.
Top with a generous serving of chili and eggs. Grab a fork and your Texan approved breakfast is served.
While this is technically a breakfast recipe, we often eat it for brinner (breakfast for dinner). I’m a big fan of brinner.
- 2 cups flour
- 1 tablespoon baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 5 tablespoons chilled solid vegetable shortening
- 1 cup buttermilk
- Preheat the oven to 425 degrees.
- Lightly grease your baking dish.
- In a large bowl mix together flour, baking powder, salt, and baking soda. Using a pasty blender or two knives cut the shortening into the flour mixture until coarse crumbs form.
- Add the buttermilk, tossing with a fork until a dough forms.
- Turn the dough onto a lightly floured surface. Sprinkle with a little more flour to keep it from sticking. Knead the dough lightly a few times, just until smooth.
- Using a biscuit cutter (or a glass with the rim dipped in flour) cut out biscuits. Place in pan.
- Bake until golden, 12 to 15 minutes.
Want some more recipes using Lonestar Eggs? Try my Lemon Blueberry Pound Cake!