🫓 Griddle
A proper Sunday breakfast deserves more than one piece of equipment, and this spread earns it. Flaky, scratch-made buttermilk biscuits come out of a Lodge cast iron skillet with tall, golden tops brushed in melted butter — then the Pit Boss flat-top takes over for crispy shredded hash browns loaded with red onion, thick-cut bacon, and eggs cooked right on the surface.
Nothing here goes to waste, either. The leftover biscuit dough scraps get fried straight in the residual bacon grease on the griddle for a bonus bite that might honestly be the best part of the whole plate. This is the kind of breakfast that turns a lazy Sunday morning into an event.
Homemade Cast Iron Biscuits
Crispy Griddle Hash Browns
Breakfast Sides & Eggs
Whisk together the dry ingredients in a large bowl, then cut or grate in the cold butter until coarse crumbs form. Stir in the cold buttermilk just until the dough comes together. Turn onto a clean counter and gently fold/knead 3–4 times to build flaky layers. Roll or pat to roughly ¾-inch thickness and cut rounds with a biscuit cutter, pressing straight down without twisting. Grease the cast iron skillet and arrange the biscuits so they touch lightly along the edges — this helps them rise tall. Save any dough scraps for the griddle.
Bake at 425°F for 14–18 minutes until the tops are tall, puffed, and golden brown. Pull the hot skillet from the oven and immediately brush the tops generously with melted butter. Keep warm in the skillet.
Squeeze as much moisture as possible out of the shredded potatoes using a clean kitchen towel or paper towels — dry potatoes equal crispy hash browns. Toss the shredded potatoes with diced red onion, salt, and black pepper in a mixing bowl.
Preheat the Pit Boss griddle to medium-high heat and oil the cooktop. Drop handfuls of the hash brown mixture onto the hot griddle, pressing lightly into uniform rounds. Lay the bacon strips directly onto the griddle alongside the hash browns. Let the hash browns sear undisturbed for 5–7 minutes until a deep golden, crunchy crust forms, then flip. Once cooked and crispy, move the hash browns and bacon to an elevated wire rack on the cool zone so they stay hot and crisp without getting soggy.
Place the leftover biscuit dough cutouts directly into the residual bacon grease on the griddle; flip once browned on both sides for quick griddle donuts/fritters. Crack the eggs directly onto the greased flat top and cook sunny-side up or over-easy until the whites are set and the yolks remain runny.
Plate a hot biscuit straight from the cast iron skillet alongside a crispy red onion hash brown patty. Add strips of crispy bacon and the fried eggs. Serve immediately while hot.
Squeezing the shredded potatoes dry is the single biggest thing standing between you and truly crispy hash browns — don't rush that step. And don't skip the wire rack: setting the finished hash browns and bacon on it instead of a plate keeps steam from turning that crust soggy while everything else finishes.