Southern eggs and biscuits

Yield: 6 Servings

Measure Ingredient
10 Hard-cooked eggs; sliced
1 pounds Sliced bacon; diced
⅓ cup All-purpose flour
¼ teaspoon Salt
⅛ teaspoon Pepper
4 cups Milk
2 cups Processed American cheese; cubed
½ cup Shortening
3 cups Self-rising flour
1¼ cup Buttermilk

BISCUITS

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

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