Yield: 6 Servings
|10||Hard-cooked eggs; sliced|
|1 pounds||Sliced bacon; diced|
|⅓ cup||All-purpose flour|
|2 cups||Processed American cheese; cubed|
|3 cups||Self-rising flour|
Place eggs in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish.
In a large skillet, cook bacon until crisp. Drain, discarding all but ¼ cup drippings. Sprinkle bacon over eggs. Stir flour, salt and pepper into reserved drippings; cook until bubbly. Gradually add milk; cook and stir until thickened and bubbly. Stir in cheese until melted; pour over eggs.
For biscuits, cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently six to eight times. Roll out on a lightly floured surface to ½-in. thickness. Cut with a 2-½-in.
biscuit cutter and place on a greased baking sheet. Bake biscuits and eggs at 400 for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits.
Recipe by: Taste of Home Spring 97 Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 7, 1997