In the realm of Southern cuisine, few dishes evoke as much warmth and comfort as Southern Eggs and Biscuits. This iconic breakfast dish combines fluffy homemade biscuits with perfectly cooked eggs, creating a symphony of flavors and textures that will make your morning memorable. In this detailed guide, we will explore the long history and origins of Southern Eggs and Biscuits, and provide a step-by-step preparation process to help you recreate this beloved Southern classic in your own kitchen.

Southern Eggs and Biscuits trace their roots back to the culinary traditions of the American South, where biscuits have been a staple since the early days of settlement. Biscuits were favored due to their simplicity and versatility, making them a reliable addition to the Southern breakfast table.

Eggs, on the other hand, have always been a beloved breakfast ingredient, providing a protein-rich and satisfying start to the day. Combining eggs with biscuits was a natural progression, resulting in a dish that epitomizes Southern comfort and hospitality.

Over the years, Southern Eggs and Biscuits have become an iconic part of Southern breakfast culture. Families have passed down their cherished biscuit recipes, each with its own unique twist, while eggs have remained a constant, providing a creamy and delicious accompaniment to the biscuits.

PREP: 30 MIN.

BAKE: 25 MIN.

MAKES: 6-8 SERVINGS

INGREDIENTS

FOR THE BISCUITS:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup milk

FOR THE EGGS:

• 4 large eggs
• 1 tablespoon butter
• Salt and black pepper to taste
• Fresh chives or parsley, chopped (for garnish)

INSTRUCTIONS

FOR THE BISCUITS:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
4. Gradually pour in the milk while stirring with a fork or wooden spoon. Mix until the dough comes together. Be careful not to overmix.
5. Transfer the dough to a floured surface and gently knead it a few times until it becomes smooth.
6. Roll out the dough to a thickness of about 1/2 inch. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
7. Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown and puffed up.
8. Remove the biscuits from the oven and let them cool slightly before serving.

FOR THE EGGS:

1. In a non-stick skillet, melt the butter over medium heat.
2. Crack the eggs into the skillet, taking care not to break the yolks. Season with salt and black pepper.
3. Cook the eggs to your preferred doneness. For sunny-side-up eggs, cook them until the whites are set and the yolks are still runny. For over-easy or over-medium eggs, carefully flip them with a spatula and cook for an additional minute or two.
4. Once the eggs are cooked, transfer them to a plate.

PLATING:

1. Split the freshly baked biscuits in half.
2. Place a cooked egg on the bottom half of each biscuit.
3. Garnish the eggs with freshly chopped chives or parsley for a pop of color and added flavor.
4. Cover each egg with the top half of the biscuit, creating a delightful breakfast sandwich.

NOTES:

• Southern Eggs and Biscuits offer a comforting and satisfying start to the day, with homemade biscuits providing a sturdy base for perfectly cooked eggs. This classic Southern dish has been enjoyed by generations, and its popularity continues to grow. By following this recipe, you can recreate the magic of Southern comfort food in your own kitchen. Allow the buttery, flaky biscuits to mingle with the creamy eggs, creating a breakfast experience that embodies the warmth and hospitality of the American South. Serve Southern Eggs and Biscuits with a side of crispy bacon or sausage, and savor the flavors that have made this dish a beloved morning tradition.