| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | 6 | Servings | |
INGREDIENTS
| 10 | Hard-cooked eggs; sliced | |
| 1 | lb | Sliced bacon; diced |
| 1/3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 4 | c | Milk |
| 2 | c | Processed American cheese; cubed |
| 1/2 | c | Shortening |
| 3 | c | Self-rising flour |
| 1 1/4 | c | Buttermilk |
INSTRUCTIONS
BISCUITS Place eggs in the bottom of a greased 13-in. x 9-in. x 2-in. 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 1/2-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. Serve eggs over biscuits. Recipe by: Taste of Home Spring 97 Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 7, 1997
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