Garlic Potato Biscuits Recipe

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Garlic Potato Biscuits Recipe

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We grow our own potatoes and garlic, so these delectable biscuits are on our table often. I make biscuits a lot because they're quicker and easier than rolls.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 1/2 pound diced peeled potatoes (about 1 large)
  • 3 to 4 garlic cloves, peeled
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup milk

Directions

Place potatoes and garlic cloves in a saucepan. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer until tender. Drain well. Mash potatoes and garlic with butter, salt and pepper. In a bowl, combine flour and baking powder; stir in potato mixture until mixture resembles coarse crumbs. Add milk and stir well. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 15 biscuits.
Originally published as Garlic Potato Biscuits in Best of Country Breads 2000, p103

Nutritional Facts

1 each: 120 calories, 4g fat (3g saturated fat), 12mg cholesterol, 283mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1/2 pound diced peeled potatoes (about 1 large)
  • 3 to 4 garlic cloves, peeled
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup milk
  1. Place potatoes and garlic cloves in a saucepan. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer until tender. Drain well. Mash potatoes and garlic with butter, salt and pepper. In a bowl, combine flour and baking powder; stir in potato mixture until mixture resembles coarse crumbs. Add milk and stir well. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 15 biscuits.
Originally published as Garlic Potato Biscuits in Best of Country Breads 2000, p103

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