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Leftovers-Eggs: Southern Eggs & Biscuits *

Source of Recipe

Ruth Ward


List of Ingredients

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

BISCUITS:
1/2 cup shortening
3 cups self-rising flour
1 1/4 cups buttermilk


Recipe

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 biscuts and eggs at 400ºF for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits. Serves 6-8.