Crispy Potato and Bacon Stuffed Breakfast Biscuits

Quick Recipe Version (TL;DR)

• Yield: 8 stuffed biscuits (4–8 servings)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 lb (450 g) russet potatoes, peeled and cubed
• 6 slices thick-cut bacon, diced
• 3 tbsp unsalted butter
• 1/4 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp chopped chives or green onions
• 1/2 tsp garlic powder, 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 (16.3 oz) can large flaky refrigerated biscuits (8 biscuits)
• 1 egg + 1 tbsp milk (egg wash, optional but recommended)

Do This

• 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• 2. Boil potatoes in salted water until fork-tender, 10–12 minutes; drain well.
• 3. While potatoes cook, crisp bacon in a skillet; drain on paper towels, reserving 1 tbsp bacon fat.
• 4. Mash hot potatoes with butter, sour cream, cheddar, garlic powder, smoked paprika, salt, and pepper. Fold in bacon, bacon fat, and chives.
• 5. Separate biscuits. Flatten each into a 4–5 inch round. Spoon 2–3 tbsp potato-bacon filling into the center of each.
• 6. Gather dough around filling, pinch to seal, and place seam-side-down on the baking sheet. Brush tops with egg wash.
• 7. Bake 15–18 minutes until deeply golden and crisp. Cool 5–10 minutes before serving or packing to go.

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Why You’ll Love This Recipe

• All-in-one breakfast: crispy biscuit shell, creamy potatoes, and smoky bacon in every bite.
• Perfect for busy mornings: bake ahead and reheat for a hearty grab-and-go breakfast.
• Comfort food flavors: buttery mash, cheddar, and bacon wrapped in a flaky, golden crust.
• Flexible and forgiving: great way to use leftover mashed potatoes and easy to customize with add-ins.

Grocery List

• Produce: Russet potatoes, chives or green onions
• Dairy: Unsalted butter, sour cream, sharp cheddar cheese, eggs, milk (for egg wash, optional)
• Pantry: Refrigerated biscuit dough, garlic powder, smoked paprika, salt, black pepper
• Meat: Thick-cut bacon

Full Ingredients

For the Potato and Bacon Filling

• 1 lb (450 g) russet potatoes, peeled and cut into 1-inch cubes (about 2 medium potatoes)
• 1 1/2 tsp fine salt, divided (for boiling water and seasoning, plus more to taste)
• 6 slices thick-cut bacon, diced
• 3 tbsp unsalted butter
• 1/4 cup sour cream
• 1/2 cup (about 2 oz / 60 g) shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives or green onions (plus extra for garnish, optional)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper, or to taste
• 1 tbsp reserved bacon fat (for extra flavor in the filling)

For the Biscuits

• 1 (16.3 oz / 460 g) can large flaky refrigerated biscuits (8 biscuits)

For Finishing

• 1 large egg
• 1 tbsp milk or cream
• Optional: extra shredded cheddar for sprinkling on top
• Optional: flaky sea salt for sprinkling after baking

Step-by-Step Instructions

Step 1: Prepare the oven and potatoes

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with a little butter or oil.

Place the peeled, cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 teaspoon of the salt to the water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the potatoes are fork-tender, about 10–12 minutes.

When the potatoes are tender, drain them very well in a colander. Let them sit in the colander for 1–2 minutes so excess steam can escape; this helps keep the filling thick rather than watery.

Step 2: Cook the bacon

While the potatoes are cooking, place the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is deeply browned and crisp, about 7–9 minutes depending on thickness.

Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate to drain. Carefully pour off the bacon fat into a heatproof bowl, then measure out 1 tablespoon of the fat and set it aside for the filling. If you like, you can also lightly brush a little bacon fat onto the baking sheet where the biscuits will sit for extra flavor and crisp bottoms.

Step 3: Mash the potatoes with butter and seasonings

Return the hot, drained potatoes to the warm pot. Add the 3 tablespoons butter, 1/4 cup sour cream, remaining 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.

Using a potato masher or sturdy fork, mash until mostly smooth and creamy. A few small chunks are fine and add nice texture. Taste and adjust seasoning with a little more salt or pepper if needed; the filling should be well-seasoned at this stage.

Step 4: Fold in bacon, cheese, and chives

While the potatoes are still warm, add the 1/2 cup shredded cheddar cheese, the reserved 1 tablespoon bacon fat, the crispy bacon pieces, and the 2 tablespoons chopped chives or green onions.

Gently fold everything together until evenly combined and the cheese is starting to melt into the warm mash. The mixture should be thick and scoopable, not runny. If it seems too loose, let it sit for a few minutes to firm up as it cools slightly. Set aside while you prepare the biscuit dough.

Step 5: Flatten and fill the biscuits

Open the can of refrigerated biscuits and separate them into 8 individual biscuits. Working with one biscuit at a time, place it on a clean, lightly floured surface or a piece of parchment.

Using your fingers or the palm of your hand, gently press and stretch the biscuit into a round about 4–5 inches across. Try to keep the center slightly thicker than the edges so it does not tear when filled.

Scoop about 2–3 tablespoons of the potato-bacon filling into the center of the flattened biscuit. Do not overfill; you want to be able to fully enclose the filling.

Gather the edges of the dough up and over the filling, pinching them together firmly at the top to seal. Gently shape into a smooth ball or slightly oval shape. Place the stuffed biscuit seam-side-down on the prepared baking sheet. Repeat with the remaining biscuits and filling, spacing them at least 2 inches apart.

Step 6: Brush with egg wash and bake until crisp and golden

In a small bowl, whisk together the egg and 1 tablespoon milk until smooth. Brush the tops and sides of each stuffed biscuit with a light, even coat of egg wash. This helps them bake up glossy and deeply golden. If you like, sprinkle a small pinch of shredded cheddar on top of each one.

Transfer the baking sheet to the preheated oven and bake for 15–18 minutes, or until the biscuits are puffed, crisp, and a rich golden brown all over. If your oven has hot spots, rotate the pan halfway through baking for even browning.

Step 7: Cool slightly, garnish, and serve or pack to go

Remove the biscuits from the oven and let them cool on the pan for at least 5–10 minutes. The filling will be very hot, so a short cooling time helps prevent burns and allows the centers to set.

If desired, sprinkle with a little extra chopped chives or green onions and a tiny pinch of flaky sea salt right after baking. Serve warm for the best texture, or let them cool completely on a wire rack before storing for grab-and-go breakfasts.

Enjoy them plain, or pair with hot sauce, ketchup, or a simple side of scrambled eggs for an especially hearty meal.

Pro Tips

• Dry the potatoes well: After draining, let the potatoes steam off excess moisture so the filling stays thick and does not leak out of the biscuits.
• Do not overfill: It is tempting to pack in as much filling as possible, but overfilling can cause the seams to burst. Aim for 2–3 tablespoons per biscuit.
• Seal firmly: Pinch the dough seams very well, then gently roll the stuffed biscuit seam-side-down on the counter to smooth and reinforce the seal.
• Chill briefly for neater shapes: For extra tidy biscuits, you can chill the filled, unbaked biscuits in the fridge for 10–15 minutes before baking to firm up the dough.
• Use leftover mashed potatoes: If you already have mashed potatoes, just warm them slightly, stir in the bacon, cheese, seasonings, and chives, and skip the boiling step.

Variations

• Cheesy loaded potato style: Add an extra 1/4 cup shredded cheddar and 2 tablespoons finely diced pickled jalapeños to the filling for a bolder, loaded-baked-potato flavor.
• Herb and sausage swap: Replace bacon with 6 oz cooked crumbled breakfast sausage and stir in 1 teaspoon dried thyme or Italian seasoning instead of smoked paprika.
• Veggie-packed version: Fold in 1/2 cup finely chopped sautéed bell peppers and onions, or a handful of spinach, into the potato mash along with the bacon for extra color and nutrients.

Storage & Make-Ahead

Let stuffed biscuits cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. For longer storage, wrap each biscuit individually in plastic wrap or foil, then place them in a freezer bag and freeze for up to 2 months.

To reheat from the refrigerator, warm in a 350°F (175°C) oven or toaster oven for 10–12 minutes, or in an air fryer at 320°F (160°C) for about 6–8 minutes, until heated through and crisp on the outside. From frozen, thaw overnight in the fridge first, or reheat directly from frozen in a 325°F (165°C) oven for 18–22 minutes. Avoid microwaving as the biscuits can become soft; if you do use a microwave, crisp them briefly in a skillet or toaster oven afterward.

Nutrition (per serving)

Approximate values per stuffed biscuit (1 of 8): about 380 calories, 15 g protein, 23 g fat, 29 g carbohydrates, 2 g fiber, and 740 mg sodium. Actual values will vary depending on the brand of biscuit dough, bacon, and cheese used.