Bacon Rosemary Potato Buttermilk Biscuits

A delicious flaky and tender biscuit filled with bacon, a touch of rosemary and potatoes. A great way to use leftover mashed potatoes and the best part is bacon. These biscuits are perfect for breakfast, lunch, or dinner.

I love bacon if I could I would put bacon in everything I ate. While these are baking your house is filled with the aroma of the bacon, it seems like the only time everyone runs into the kitchen is when bacon is being cooked.

These are perfect, no rolling pin needed, just simply knead and within 30 minutes you will have amazing biscuits. The key to making any biscuit is very cold butter and not to over mix or over knead. That will lead to a tough biscuit. When I found this recipe, I knew it had my families name written all over it, and we all love them. You can double the recipe, and cook the whole pound of bacon and I promise you, you will not have any leftovers anyway.

Ingredients

• 1 1/2 cup  all purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 8-10 slices bacon, cook until crisp then chop
• 1/2 teaspoon chopped fresh rosemary
• 1/4 cup butter, frozen
• 1/2 cup mashed potatoes
• 2 tablespoons buttermilk

Instructions

1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.
2. In a mixing bowl, add the flour, baking powder, salt, bacon and rosemary, whisk to combine.
3. 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.
4. Remove the dough from the bowl and place it on a floured working surface and give it a gentle knead. Do not over knead, it will make a tough biscuit. 
5. With your fingers, flatten the dough to a 3/4" thickness.
6. Flour a 2 1/2 inch cookie cutter, then cut out biscuits and place them on the prepared baking sheet.
7. Gently knead the leftover dough, flatten it out and cut few more biscuits.
8. Bake the biscuits into the preheated oven for about 12-15 minutes or until light golden brown.

recipe and photo source: http://roxanashomebaking.com/rosemary-potato-bacon-biscuits-recipe/