Bacon and Potato Christmas Biscuits

Why We Add Potato

These biscuits are extra soft. That is the potato’s magic. It keeps them tender for days. I learned this from my neighbor, Ida. She put mashed potatoes in everything. Her rolls were like clouds.

Using potato flakes is our shortcut. It gives that same cozy feel. This matters because a good biscuit should hug you from the inside. It should not be tough or dry. Have you ever tried potato in your baking before?

The Bacon Secret

We cook the bacon first. Save that tasty fat for another day. I like to cook eggs in it tomorrow. Crumble the bacon nice and small. You want a bit in every single bite.

Mixing it right into the flour is key. This spreads the salty, smoky flavor all through. Fun fact: the word “bacon” comes from an old German word for “back of the pig.” It makes the biscuits special enough for Christmas morning. Doesn’t that smell amazing?

Keeping Things Cold

Use cold butter, cold shortening, and cold buttermilk. This is very important. I still laugh at that. I once used warm buttermilk. My biscuits were flat as pancakes!

The cold bits of fat melt in the hot oven. They create little steam pockets. That is what makes the biscuit rise up tall and flaky. This matters for the texture. It should pull apart in light layers. What’s your biggest kitchen mistake? Mine was definitely the warm buttermilk.

Shaping With Care

Do not over-knead the dough. Just 8 to 10 times is plenty. We are making biscuits, not bread. Pat it out gently. Use a floured cutter and press straight down.

Put the biscuits on the sheet upside down. This helps them climb even higher. I always gather the scraps for a few more. It feels good not to waste a thing. Which do you prefer, round biscuits or drop biscuits you spoon out?

The Final Touch

Watch them bake. They will puff up so nice. Brush the tops with melted butter when they come out. That golden shine makes them look so festive. Let them cool just five minutes.

That short wait is hard. But it lets the insides set just right. This matters because patience makes the first bite perfect. Tear one open. The steam will smell of bacon and home. Share them warm with someone you love.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 ½ cups (12 ½ ounces/354 grams)
Instant potato flakes	¾ cup
Baking powder	4 teaspoons
Baking soda	½ teaspoon
Sugar	1 tablespoon
Salt	1 teaspoon
Unsalted butter	8 tablespoons, chilled, plus 2 tablespoons, melted	Chilled butter cut into ½-inch pieces; extra for brushing
Vegetable shortening	4 tablespoons	Cut into ½-inch pieces and chilled
Buttermilk	1 ¼ cups	Chilled
Bacon	6 slices	Cooked until crispy and crumbled

Instructions

Step 1: First, let’s cook our bacon. Use a big skillet over medium heat. Cook it until it’s nice and crispy. This takes about 7 to 9 minutes. Move the bacon to a paper towel to cool. Crumble it up with your fingers later. Doesn’t that smell amazing already?

Step 2: Now, heat your oven to 450 degrees. Put the rack in the middle. Line a baking sheet with parchment paper. Put the flour, potato flakes, baking powder, baking soda, sugar, salt, and bacon in a food processor. Give it a good whirl for 15 seconds. Then add the cold butter and shortening pieces. Pulse it until it looks like coarse crumbs. (Keep everything cold for the fluffiest biscuits!)

Step 3: Dump the crumbly mix into a big bowl. Pour in the cold buttermilk. Stir it all together with a spatula. Make sure no dry flour is left. Then turn the dough onto a floured counter. Knead it gently 8 to 10 times. Just until it becomes a smooth ball. I still laugh at how messy my hands get here.

Step 4: Roll the dough into a circle. It should be about 3/4 inch thick. Use a floured glass or cutter to stamp out biscuits. Place them upside-down on your baking sheet. Gather the scraps and pat them out again. Stamp out a few more biscuits. Do you know why we flip them? Share below!

Step 5: Bake the biscuits for 5 minutes at 450 degrees. Then, rotate the pan and turn the oven down to 400. Bake for 10 to 12 more minutes. They should turn a lovely golden brown. Take them out and brush the tops with melted butter. Let them cool for just 5 minutes before you dig in. The wait is the hardest part!

Creative Twists

These biscuits are wonderful as they are. But sometimes, a little change is fun. Try adding a handful of shredded cheddar cheese to the dry mix. It makes them extra cozy. You could also stir some chopped fresh chives into the buttermilk. That gives a lovely green speckle and fresh taste. For a holiday touch, use a star-shaped cookie cutter instead of a round one. They look so festive on a plate. Which one would you try first? Comment below!

Serving & Pairing Ideas

These biscuits are a meal all by themselves. But they love company. Split one open and fill it with a soft-scrambled egg. Or serve them warm next to a big bowl of soup. For a special breakfast, add a dollop of apple butter on the side. To drink, a cold glass of apple cider is perfect. For the grown-ups, a crisp hard cider pairs beautifully. Which would you choose tonight?

Keeping Your Christmas Biscuits Cozy

Let’s talk about keeping these biscuits happy after baking. They are best the day you make them. But I understand needing to plan ahead. You can store them in a sealed container for two days.

For longer keeping, freeze them. Wrap each cooled biscuit tightly in plastic wrap. Then pop them all into a freezer bag. They will keep for a month. I once forgot a batch in my freezer for weeks. They were still a lovely surprise on a busy morning.

To reheat, warm frozen biscuits in a 350-degree oven for 15 minutes. This brings back their flaky magic. Batch cooking matters because it gives you more time for joy. You can share warm biscuits with unexpected guests. Have you ever tried storing biscuits this way? Share below!

Flaky Biscuit Troubles and Easy Fixes

Even grandmas have biscuit troubles sometimes. First, tough biscuits happen if you overwork the dough. Handle it gently, just until it comes together. I remember when my first biscuits were like little rocks. I learned to be more patient.

Second, flat biscuits mean your baking powder might be old. Check the date on your can. Fresh leavening makes them rise tall and proud. This matters for a light, fluffy bite every time.

Third, dry biscuits can come from over-measuring flour. Spoon flour into your cup, then level it off. Don’t scoop directly from the bag. This small step ensures perfect texture. Getting these right builds your kitchen confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. Results may be a bit more crumbly.

Q: Can I make the dough ahead?
A: You can mix dry ingredients the night before. Add the cold butter and buttermilk just before baking.

Q: What if I don’t have buttermilk?
A: Mix 1 cup milk with 1 tablespoon lemon juice. Let it sit for 5 minutes. It works perfectly.

Q: Can I double the recipe?
A: Absolutely. Just bake them in two batches. Crowded pans make steamy biscuits.

Q: Any optional add-ins?
A: A little shredded cheddar or chopped chives are lovely. *Fun fact: The potato flakes make these biscuits extra tender and moist.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these special biscuits. The smell of them baking is pure comfort. It reminds me of snowy mornings with my own family.

I would love to hear about your baking adventure. Tell me what your family thought of them. Your stories are my favorite thing to read. Have you tried this recipe? Let me know in the comments below.

Happy cooking!
—Elowen Thorn.