Quick and easy flaky bacon biscuits made with leftover mashed potatoes and fresh rosemary. It will take less than 30 minutes to make them!
Serve the biscuits with eggs in the morning, soup or a salad for lunch, or with a bowl of chili for dinner. Whatever’s on the menu, you must make a batch of these bacon biscuits and serve along.
The smell of bacon cooking wafting from the oven always brings everyone in the kitchen. With a grin on their face and growing tummies, curiously they are asking what I’m making. It never fails.
Smoky bacon is one of life’s greatest pleasures and according to my husband, I don’t use bacon in my cooking as often as I should. Not to worry tho, this is the third bacon recipe I’m sharing this month.
In case you missed, you may wanna check this easy three cheese caramelized onion and bacon frittata or this ah-mazing slow baked potatoes and chicken skillet I shared last week.
And , I have 3 other recipes coming in the next couple of days! Yes, it’s a bacon celebration!
Scroll to the bottom of this post to win a copy of the Bacon24/7 cookbook, giveaway sponsored by Julie of White Lights on Wednesday
Despite their long name, these rosemary, potato and bacon biscuits are really easy to make. In less than half an hour you can bite into one piping hot biscuit!
The secret to their flakiness is in the cold butter. Actually in the frozen butter! Since I buy butter by the pounds I keep it in the freezer, but if you don’t have any frozen butter, just place 1/4 cup of butter and leave it there while you cook the bacon.
My favorite method to cook the bacon is in the oven. It’s way more convenient since I don’t have to constantly flip every slice as it cooks, not to mention the occasional oil-spatter burn. Depending on how much time I have on hand, I either cook it in a 400F heated oven or place it under the broiler.
If you like your bacon a little chewy, you’ll have to place the bacon slices directly in the baking pan. If you’re like me and like your bacon crispy, cook it on top of a metal cooling rack set over the baking sheet.
I usually cook the entire pound of bacon at a time. This way I make sure I have enough for the recipe and for my family’s sticky fingers.
Just like the use of leftover potatoes in this recipe, you can use leftover bacon, although I doubt there’s such thing as leftover bacon.
In addition to the frozen butter, crispy cooked bacon and leftover mashed potatoes you’ll also need all-purpose flour, baking powder, fresh rosemary and buttermilk.
In a mixing bowl add the flour, baking powder, salt, chopped bacon and rosemary. Using a grater with large holes shred the frozen butter over the flour mixture and with a fork, toss to coat. Add the leftover mashed potatoes and buttermilk and stir just until soft dough forms.
Remove the dough from the bowl and place it on a floured working surface. Now, just give it a gently knead. Keep in mind that the more you knead, the tougher the biscuits will turn. Keep it light and you’ll have flaky, fluffy bacon biscuits.
No need to pull the rolling-pin out of the drawer, simply flatten the dough with your fingers and with a cookie/biscuit cutter, cut out the biscuits. Place them on a baking sheet and bake in preheated oven until light golden brown.
Serve the biscuits with eggs in the morning, soup or a salad for lunch, or with a bowl of chili for dinner. Whatever’s on the menu, you must make a batch of these bacon biscuits and serve along.
Yields 8-10 biscuits
Quick and easy flaky bacon biscuits made with leftover mashed potatoes and fresh rosemary. It will take less than 30 minutes to make them! Serve the biscuits with eggs in the morning, soup or a salad for lunch, or with a bowl of chili for dinner. Whatever’s on the menu, you must make a batch of these bacon biscuits and serve along.
10 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 1/2 cup (180 grams) all purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 8 slices bacon, crisply cooked, chopped
- 1/2 teaspoon chopped fresh rosemary
- 1/4 cup butter, frozen
- 1/2 cup mashed potatoes
- 2 tablespoons buttermilk
Instructions
- Heat the oven to 450F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, add the flour, baking powder, salt, bacon and rosemary.
- Using a grater with large holes shred the frozen butter over the flour mixture and with a fork, toss to coat. Add the leftover mashed potatoes and buttermilk and stir just until soft dough forms.
- Remove the dough from the bowl and place it on a floured working surface and give it a gently knead. Keep in mind that the more you knead, the tougher the biscuits will turn.
- With your fingers, flatten the dough to a 3/4" thickness.
- With a floured 2 1/2 inch cookie cutter, cut out biscuits and place them on the prepared baking sheet.
- Gently knead the leftover dough, flatten it out and cut few more biscuits.
- Bake the biscuits into the preheated oven for about 13-15 minutes or until light golden brown.
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