BAKED-POTATO BUTTERMILK BISCUITS
I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid-almost every day-so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday life. There's just something so special about biscuits loaded with shredded potatoes, cheddar cheese, and chives. I can't put it into words, but I feel like I don't have to because you get it. It's the baked potato you never knew you wanted . . . in biscuit form.
Provided by Jonathan Melendez
Categories Biscuit Potato Chive Cheese Cheddar
Yield Makes 20 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper, and set aside.
- Cook the potato in a microwave, an oven, or in boiling water until almost fork-tender (see Cooks' Note). Let cool completely. Using a paring knife, peel the potato, and then shred with a box grater.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pepper. Add the cold butter and cut in using 2 knives, a pastry blender, potato masher, or your hands, until the dough resembles coarse crumbs the size of peas. Fold in the cheese, chives, and shredded potato.
- Add the buttermilk and stir with a wooden spoon until the dough just comes together. It'll be sticky, but don't panic. Transfer to a well-floured work surface and knead a few times to smooth it out. Fold the dough onto itself about 4 times, turning clockwise after each fold. Pat the dough with your hands until it's about 3/4 inch thick.
- Use a 2-inch round cookie or biscuit cutter to cut into rounds. Place the biscuits on the prepared baking pan just barely touching each other. Gather scraps and repeat patting and cutting (you should have 20).
- Brush the biscuits with the melted butter, and bake until golden brown, 18 to 20 minutes. Let cool before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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shamas Ali
[email protected]These biscuits look amazing! I can't wait to try them.
Uzeur Khalid
[email protected]I'm allergic to dairy, so I'm wondering if I can substitute buttermilk with something else.
Omran Brkawi
[email protected]I'm not sure if I have all the ingredients for this recipe, but I'm going to see what I can find in my pantry.
Nilima Islam
[email protected]I've never made biscuits before, but this recipe looks easy enough to follow. I'm excited to try it!
PaffVenture
[email protected]I'm going to try making these biscuits this weekend. They look delicious!
sabbir ahammed
[email protected]These biscuits are a staple in my house. I make them all the time for breakfast, lunch, and dinner.
Maddyson
[email protected]I love these biscuits! They're so easy to make and always turn out perfect.
Valo Manush
[email protected]These biscuits were a bit dry for my taste. I think I might have overcooked them.
Mostakin Islam
[email protected]I'm not a huge fan of biscuits, but these were really good. They were light and fluffy, and the buttermilk flavor was subtle but noticeable.
Jw Mathisen
[email protected]These biscuits are delicious! I made them for a brunch party and they were a huge hit. Everyone loved the flavor and texture.
Allyson Medina
[email protected]I've tried many biscuit recipes, but this one is my favorite. The biscuits are always light and fluffy, and the buttermilk gives them a wonderful tang. I also love that this recipe doesn't require any special ingredients.
SyedaShama Shakil
[email protected]These biscuits were so easy to make and turned out perfectly! They were fluffy and golden brown, with a delicious buttermilk flavor. I served them with honey butter and they were a hit with my family.