Print Options

Back to Southern Eggs and Biscuits >

Include these items:

Taste of Home Logo

Southern Eggs and Biscuits

 Southern Eggs and Biscuits
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
6-8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 10 hard-cooked eggs, sliced
  • 1 pound sliced bacon, diced
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups milk
  • 2 cups cubed process cheese (Velveeta)
  • BISCUITS:
  • 1/2 cup shortening
  • 3 cups King Arthur Unbleached Self-Rising Flour
  • 1-1/4 cups buttermilk

Directions

  • 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.
  • 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.
  • 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

2 of 2

Southern Eggs and Biscuits (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 667 calories, 39 g fat (15 g saturated fat), 317 mg cholesterol, 1,426 mg sodium, 47 g carbohydrate, 1 g fiber, 29 g protein.