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
BISCUITS
1/2 c Shortening
3 c Self-rising flour
1 1/4 c Buttermilk
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.
Yields
6 Servings