Creamy New England Eggs and Biscuits

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  • 4 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 teaspoon sweet (Hungarian) paprika
  • Salt and pepper to taste
  • 4 hard-cooked eggs, chopped
  • Chopped fresh chives, if desired


  1. Heat oven to 375°F.
  2. Bake biscuits as directed on bag.
  3. Meanwhile, in small saucepan, melt butter over medium heat.
  4. Stir in flour with whisk; cook 1 to 2 minutes, stirring constantly, until mixture is bubbly.
  5. Gradually stir in milk; cook 3 to 5 minutes, stirring constantly with whisk, until sauce is thickened and smooth.
  6. Remove from heat.
  7. Stir in paprika.
  8. Season with salt and pepper.
  9. Stir in chopped hard-cooked eggs.
  10. Split warm biscuits in half; place 2 halves on each of 4 serving plates.
  11. Spoon egg sauce evenly over biscuits.
  12. Sprinkle with chives.
  13. Serve immediately.
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