Lazy Baker Potato Biscuit Bread with Cheddar and Bacon

Preparation 15 min
Cook Time 25 min
Total Time 0:40


  • 7 pieces cooked bacon (lower salt bacon is recommended), chopped, reserve one piece for topping
  • 12 1/2 ounces all-purpose flour (about 2 1/2 cups)
  • 8 tablespoons unsalted butter, cut into 1/2 inch pieces
  • 3/4 cup instant potato flakes
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 3 oz shredded cheddar cheese (about 3/4 cup)
  • 1/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup light cream
  • 1 egg, plus 3 egg yolks
  • 2 tablespoons melted butter, for topping if desired


  1. Preheat oven to 400°F, with oven rack in the middle position.
  2. Generously grease a 9x13 pan. Set aside.
  3. Cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
  4. In a small measuring bowl mix the cream, egg, and egg yolks until blended. Set aside.
  5. In the bowl of a stand mixer, using the paddle attachment, combine flour and butter and let run until mixture resembles coarse crumbs.
  6. Add instant potato flakes, baking powder, baking soda, sugar, bacon, cheddar, salt and pepper.
  7. Mix for a few seconds until combined.
  8. Pour cream mixture into bowl of mixer and mix until just combined, do not over mix.
  9. Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
  10. Spread dough into the prepared pan and place in the oven.
  11. Bake until golden brown, about 18 – 20 minutes.
  12. Remove from oven and, if desired, brush with melted butter and top with the reserved bacon pieces.


Recipe Notes

If you want to make biscuits instead of bread, use a 3-ounce scoop, portion 16 biscuits onto a parchment covered sheet pan about 2 inches apart. If desired, brush tops with a little cream and sprinkle with coarse sea salt. The biscuits freeze nicely.

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