Southern Eggs and Biscuits

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

Place eggs in the bottom of a greased 13 x 9 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 biscuits and eggs at 400�F for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits. Serves 6-8.

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