Recipe - Southern Eggs And Biscuits

10 Hardcooked eggs; cut or sliced up
1 pound Sliced bacon; minced
1/3 cup Allpurpose flour
One fourth teaspoon Salt
1/8 teaspoon Pepper
4 cup Milk
2 cup Processed American cheese;
cubed

BISCUITS
One half cup Shortening
3 cup Selfrising flour
1 One fourth cup Buttermilk

Place eggs in the bottom of a greased 13in. x 9in. x 2in. 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 1/2in. thickness. Cut with a 21/2in.
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.

Recipe by: Taste of Home Spring 97

Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 7,
1997