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Southern Eggs and Biscuits

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

Place eggs in the bottom of a greased 13-in. x 9-in. baking dish. In a

Printed from tasteofhome.com Aug 21, 2008

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Southern Eggs and Biscuits cont.

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.