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.
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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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