Southern Eggs And Biscuits
|Hard-cooked eggs||10 , sliced|
|Sliced bacon||1 Pound, diced|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||4 Cup (64 tbs)|
|Diced processed american cheese||2 Cup (32 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Self rising flour||3 Cup (48 tbs)|
|Buttermilk||1 1⁄4 Cup (20 tbs)|
Place eggs in the bottom of a greased 13-in.x 9-in.x 2-in.baking dish.
In a 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 sheet.
Bake biscuits and eggs at 400° for 25 minutes or until biscuits are golden brown