Southern Eggs and Biscuits

Southern Eggs and Biscuits

"To me, nothing beats the flavor of Southern cooking, especially for breakfast! The rich flavor of these eggs served over homemade biscuits is a hearty way to start the day."
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55 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. 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 degrees F for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits.

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I remember my dad making some kind of gravy with diced eggs in it, but I couldnt put my finger on it. This was pretty close to it. Absolutely delish as is. Cant wait to make it again. Everyone l...

This is SO good! If you like hearty breakfasts this is for you.

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