Egg Shortcake
from http://southernfood.about.com

Egg shortcake, made by serving a hard cooked egg sauce over cheese biscuits, is a tasty way to start the day.

Biscuits:
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
1 tablespoons butter
1 cup shredded Cheddar cheese
1 egg, beaten
1/2 cup milk

Sauce:
3 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
dash ground red pepper
1 tablespoon chopped fresh parsley
6 hard-cooked eggs, chopped

Sift together the flour, salt, and baking powder. Cut in shortening and butter until mixture is like coarse meal. Stir in cheese, beaten egg, and milk, stirring just until all ingredients are moistened. Roll 1/2-inch thick on a lightly floured surface; cut into squares or rounds. Bake at 400° for 20 minutes. Split and serve with Egg Sauce.

While Biscuits are cooking, make egg sauce. In a saucepan, melt 3 tablespoons butter; stir in flour until smooth and bubbly. Gradually stir in milk. Continue to cook, stirring constantly, until thickened. Stir in salt, red pepper, parsley and eggs. Heat thoroughly.

Serves 6.