Pillow Potato Biscuits Recipe

5 1
Pillow Potato Biscuits Recipe
Pillow Potato Biscuits Recipe photo by Taste of Home
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Pillow Potato Biscuits Recipe

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5 1
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I developed this recipe one evening while making "ordinary" biscuits. I had half a cup of potato flakes left in the box and I just added them to the dough. The biscuits came out of the oven as light and airy as pillows!
MAKES:
12-18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
12-18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1/2 cup instant mashed potato flakes
  • 1 teaspoon sugar
  • 2 tablespoons butter, softened
  • 1/2 cup hot water
  • 1/3 cup cold water
  • 3 cups biscuit/baking mix
  • Milk for biscuit tops, optional

Directions

In a bowl, combine the potato flakes, sugar, butter and hot water. Add cold water and biscuit mix, stirring until well-blended. Add more cold water if necessary to form a soft dough.
Turn onto a lightly floured surface; knead 10 times. Roll dough to 1/2-in. to 3/4-in.-thickness; cut with 2-in. biscuit cutter.
Place on an ungreased baking sheet; brush with milk if desired. Bake at 450° for 13-14 minutes or until lightly browned. Yield: 12-18 biscuits, depending on thickness and size.
Originally published as Pillow Potato Biscuits in Country August/September 1990, p51

Nutritional Facts

1 each: 100 calories, 4g fat (2g saturated fat), 3mg cholesterol, 269mg sodium, 14g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1/2 cup instant mashed potato flakes
  • 1 teaspoon sugar
  • 2 tablespoons butter, softened
  • 1/2 cup hot water
  • 1/3 cup cold water
  • 3 cups biscuit/baking mix
  • Milk for biscuit tops, optional
  1. In a bowl, combine the potato flakes, sugar, butter and hot water. Add cold water and biscuit mix, stirring until well-blended. Add more cold water if necessary to form a soft dough.
  2. Turn onto a lightly floured surface; knead 10 times. Roll dough to 1/2-in. to 3/4-in.-thickness; cut with 2-in. biscuit cutter.
  3. Place on an ungreased baking sheet; brush with milk if desired. Bake at 450° for 13-14 minutes or until lightly browned. Yield: 12-18 biscuits, depending on thickness and size.
Originally published as Pillow Potato Biscuits in Country August/September 1990, p51

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