Southern Eggs and Biscuits
Cookin' Up Country Breakfasts Cookbook
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To me, nothing beats the flavor of Southern cooking, especially for breakfast! The rich flavor of these eggs served over homemade biscuits is a hearty way to start the day.
SERVINGS: 6-8
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min.
Ingredients:
- 10 hard cooked eggs, sliced
- 1 pound sliced bacon, diced
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups milk
- 2 cups cubed process American cheese
- BISCUITS:
- 1/2 cup shortening
- 3 cups self-rising flour
- 1-1/4 cups buttermilk
Directions:
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 1/4 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 1/2-in. thickness. Cut with a 2-1/2-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. Yield: 6-8 servings.