A Savory, Egg-biscuit dish:
Preheat oven to 300. Mix two cups flower with a teaspoon of salt and one tablespoon of baking soda and baking powder each. Then add two eggs, one quarter cup of olive oil, and one cup of water. You should have a heavy batter. If it is dry, keep adding water, perhaps at an eight cup increments, until the texture is thick and sticky. Scoop batter into cup-cake pans, filling half way. Place in oven.
Now, chop up as many onions as you think you can stand. Crack five eggs (about an egg per cup-cake cup) into a large mixing bowl. Shred one eighth pound of cheese. Mix all together.
Check on your biscuits. Are they mostly firm? (They should be after twenty minutes.) If they are, pull the pan out and dish the egg mixture into the cups. It's fine to fill them all the way up. Return the pan to the oven and let bake until a fork or toothpick pulls out clean (about 20 minutes)
Perhaps we could share some other ideas together, too? Send me what you're doing.