Jump to content
The Talon House

Southern Eggs and Biscuits


Recommended Posts

Southern Eggs and Biscuits

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 American cheese


1/2 cup shortening

3 cups self-rising flour

1 1/4 cups buttermilk

Place eggs in the bottom of a greased 13x9 inch 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. 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 lightly floured surface to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter and place on a greased baking sheet.

Bake biscuits and eggs at 400ºF for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits.

Serves 6-8.

Link to comment
Share on other sites


This topic is now archived and is closed to further replies.

  • Create New...