Potato Biscuits Recipe

4 1 1
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Potato Biscuits Recipe

Read Reviews
4 1 1
Publisher Photo
THE potatoes in this recipe make these biscuits tender and moist.
Recommended: Biscuits
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mashed potatoes (without added milk and butter)
  • 1/2 cup buttermilk
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons honey

Directions

In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, combine the potatoes, buttermilk, butter and honey; stir into dry ingredients just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
Bake at 425° for 8-12 minutes or until golden brown. Serve warm. Yield: 6 biscuits.
Originally published as Potato Biscuits in Reminisce Extra March 2009, p52

Nutritional Facts

1 each: 123 calories, 2g fat (1g saturated fat), 6mg cholesterol, 257mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mashed potatoes (without added milk and butter)
  • 1/2 cup buttermilk
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons honey
  1. In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, combine the potatoes, buttermilk, butter and honey; stir into dry ingredients just until moistened.
  2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
  3. Bake at 425° for 8-12 minutes or until golden brown. Serve warm. Yield: 6 biscuits.
Originally published as Potato Biscuits in Reminisce Extra March 2009, p52

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Reviews forPotato Biscuits

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MY REVIEW
nemeneme User ID: 8296242 230783
Reviewed Aug. 5, 2015

"I didn't have any buttermilk so I used sour milk instead and I used instant mashed potatoes in place of real ones. I must say the dough is very soft and sticky and impossible to knead unless you knead more flour in it as you knead and shape it. My biscuits didn't rise and would barely brown only after I pulled them back out of the oven and brushed them with melted butter. They took way longer to bake then recipe states. Having said this they didn't turn out with a nice soft texture which my husband really liked but I can't say I liked them much myself. If I make them again I will used the buttermilk as stated since this might be why mine didn't rise and I'll use real mashed potatoes instead of instant. I do this recipe has potential if it's tweaked a bit though. I will add a little more flour, a pinch more salt and a bit more baking powder next time and see how it turns out. I'm giving it 4 stars because of it's soft, moist texture and because I think with a little tweaking could be a very good recipe."

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