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.
Recommended: Biscuits
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 1 large potato (1/2 pound), peeled and diced
  • 3 to 4 garlic cloves, peeled
  • 1/3 cup butter, softened
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/3 cup milk

Directions

Place potato and garlic in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain. Add butter, salt and pepper to potato and garlic; mash. In a large bowl, combine flour and baking powder; stir in potato mixture until mixture resembles coarse crumbs. Add milk and stir well.
Turn dough onto a lightly floured surface. Roll out 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 large potato (1/2 pound), peeled and diced
  • 3 to 4 garlic cloves, peeled
  • 1/3 cup butter, softened
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/3 cup milk
  1. Place potato and garlic in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain. Add butter, salt and pepper to potato and garlic; mash. In a large bowl, combine flour and baking powder; stir in potato mixture until mixture resembles coarse crumbs. Add milk and stir well.
  2. Turn dough onto a lightly floured surface. Roll out 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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