Southern Eggs and Biscuits Recipe
Southern Eggs and Biscuits Recipe photo by Taste of Home
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Southern Eggs and Biscuits Recipe

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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. —Ruth Ward, Lexington, Tennessee
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6-8 servings


  • 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 cheese (Velveeta)
  • 1/2 cup shortening
  • 3 cups self-rising flour
  • 1-1/4 cups buttermilk

Nutritional Facts

1 each: 667 calories, 39g fat (15g saturated fat), 317mg cholesterol, 1426mg sodium, 47g carbohydrate (10g sugars, 1g fiber), 29g protein.


  1. Place eggs in a greased 13-in. x 9-in. baking dish. In a large skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Sprinkle bacon over eggs.
  2. Whisk the flour, salt and pepper into reserved drippings until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; pour over eggs.
  3. For biscuits, cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk; gently knead 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.
  4. Bake biscuits and eggs at 400° for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits. Yield: 6-8 servings.
Originally published as Southern Eggs and Biscuits in Cookin' Up Country Breakfasts Cookbook 1994, p13

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