Southern Eggs and Biscuits |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. 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:
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.
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