Southern Eggs And Biscuits

• 10 hard-boiled large 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 Velveeta
• 1/2 cup shortening
• 3 cups self-rising flour
• 1-1/4 cups buttermilk

1. Place eggs in a greased 13-in. x 9-in. baking dish. In a large skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Sprinkle bacon over eggs.
2. Whisk the flour, salt and pepper into reserved drippings until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; pour over eggs.
3. For biscuits, cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk; gently knead 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
4. .
5. Bake biscuits and eggs at 400u0b0 for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits.

eggs, bacon, flour, salt, pepper, milk, shortening, flour, buttermilk

Taken from www.tasteofhome.com/recipes/southern-eggs-and-biscuits/ (may not work)