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Southern Eggs and Biscuits
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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 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
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |