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Creamy Eggs and Biscuits How-To

Creamy Eggs and Biscuits How-To
This New England-style dish dresses up eggs with a seasoned cream sauce. MORE+ LESS-
By Sarah W. Caron

Certain cuisines, like Southern and Italian, have big followings. Others, such as the rib-sticking flavors of New England, are underappreciated. 

But the food of New England is really good! And there is so much more to it than clam chowder, Boston baked beans and boiled dinner. 

New England cuisine has a few common threads that appear frequently in classic dishes: cream (or milk, if you prefer), other dairy products, salt pork and cranberries. 

Today, I want to tell you about a dish that is big on dairy—Creamy New England Eggs and Biscuits. Don’t’s pretty simple to make. My great-grandmother probably served it to my big family with leftover hard-cooked eggs from our homestead’s chicken coop. 

You start with a basic butter and flour roux. Melt the butter, whisk in the flour and let it cook for a minute or two until it is bubbly. Stir in the milk. Heat it for 3 to 5 minutes until it’s thick on the whisk. Then remove it from the heat, stir in seasonings (paprika, salt and pepper) and add chopped hard-cooked eggs.

cooking eggs in pan

Pour that over Pillsbury® Grands!® biscuits and you have a pretty awesome breakfast. You can also sprinkle it with freshly grated Parmesan cheese if you want. 

You’re probably wondering what this could possibly taste like…it’s like a creamy deviled egg crossed with delicious egg salad. Amazing!