| 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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