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Bacon, Egg & Cheese Biscuits with Hashbrowns



Makes 15 biscuits that can be stored in the freezer and freshly baked one or two at a time.


Stir* all ingredients through the Spice Blend with the paddle attachment in the bowl of a stand mixer until combined. Add diced butter and turn stand mixer to "stir" for 1 minute or until the butter is pea-sized and incorporated into the flour. Stir in the eggs and the half and half until just combined. Add the bacon, the potatoes and the cheese and again, stir until just combined.

Place the dough on a floured work surface and press it into a 1-inch high rectangular shape. Using a dough scraper, cut the biscuits into 3 long rows and 5 short rows to make 15 square biscuits. Use the dough scraper in a straight down motion and then straight up, do not twist the dough or draw the scraper along the dough as this could cause the biscuits not to rise to their full potential. Place the biscuits on a parchment-lined, rimmed baking sheet. Brush the top of each biscuit with egg wash and sprinkle a few salt flakes on top. Freeze for 1 hour or up to overnight. After freezing, you can wrap the biscuits in parchment paper and freeze them in a freezer zip-top bag, or you can bake all or some of them on a parchment-lined, rimmed baking sheet at 375°F for 30 minutes, rotating the sheet pan halfway through the baking time. Serve them hot or with butter, honey, jam, or anything else you choose!

*Please note, the "stir" level on the stand mixer is the very first notch. The mixer will be going very slowly and with the exception of adding in the butter, the mixer will only need to stir for a very few turns to just incorporate the added ingredients.

Recipe with collaborate from 37 Cooks and Sandra from Dear Lauren, Love Mom


Stand mixer