Southern Eggs and Biscuits
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 400ºF for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits.
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