Potato Bacon Herb Biscuits

Name: Potato Bacon Herb Biscuits
Yield: Makes 15
Ingredients: 5 slices bacon, cooked and chopped; 1 egg, whisked, for wash; 1 tablespoon Maldon sea salt; ¾ cup + 1 tablespoon (195 g) heavy whipping cream; 4 large eggs; 1½ cups (342 g) butter, cut into ½-inch pieces and chilled; ¼ cup (24 g) chopped parsley, packed; ¼ cup (12 g) chopped chives, packed; ½ cup (30 g) chopped dill, packed; 2 teaspoons sea salt; 1 tablespoon + 2 teaspoons baking powder; 4½ cups (540 g) all-purpose flour, plus more for dusting; Olive or grapeseed oil for roasting potatoes; Olive or grapeseed oil for roasting potatoes; Olive or grapeseed oil for roasting potatoes; 3 medium or 2 large (400 g) Yukon gold potatoes

Preparation info

Makes
15

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Potato, bacon, and biscuits…all together! This is a great way to used leftover bacon and potatoes—just add a scrambled egg and you’ve got breakfast. These keep well in the freezer, too.

Ingredients

3 medium or 2 large (400 g) Yukon gold potatoes
Olive or grapeseed oil for roasting potatoes

Cookies
Breakfast

Method

Preheat oven to 375°. Rub potatoes with oil and roast until fork-tender, about 25 minutes. Smash with a large spoon or fork and set aside.