Potato Biscuits Recipes

GARLIC POTATO BISCUITS

Steps:

• 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.

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

POTATO BISCUITS

Steps:

• PEEL AND BOIL POTATOES WITH A PINCH OF SEA SALT 4 MEDIUM POTATOES, MASH AND LEAVE AT ROOM TEMPERATURE. IN A BOWL ADD 3 TBSP BUTTER, MASHED POTATOES AND EVAPORATED MILK, MIX TOGETHER. THEN SIFT IN THE DRY INGREDIENTS, FOLD TOGETHER TO FORM A BALL. PUT OUT ON YOUR COUNTER TOP WITH SOME FLOUR, ROLL TO 1/2" INCH AND WITH A COOKIE CUTTER OR GLASS, CUT OUT 12 ROUND BISCUITS ABOUT 2 1/2" INCHES. PRE-HEAT OVEN TO 400º BAKE POTATO BISCUITS FOR 15-20 MINUTES OR UNTIL GOLDEN BROWN. SERVE WITH MEAL OR ANY TYPE OF JAM OR JELLY. PLEASE NOTE: These little biscuits can be dressed up anyway you like them, add some shredded cheese to the batter and bake them. Maybe you like to have them for breakfast and add some bacon bits and fry a egg, or just have with your roast and gravy. Spread some butter jam or jelly on them with a cup of tea. Enjoy Bonita's kitchen.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
• Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

PILLOW POTATO BISCUITS

Steps:

• 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.

MASHED POTATO BISCUITS

Steps:

• In a large bowl mix with a fork the flour, baking powder, and salt.
• With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
• Stir in milk until mixture is moistened.
• Turn dough out on floured board and knead 6 to 8 times.
• Roll out to about 1/2 inch thick and cut with biscuit cutter.
• Place on baking sheet 1 1/2 inches apart.
• Bake at 450 degrees for 12 to 15 minutes or until golden brown.
• Serve warm with fresh butter or honey.

POTATO BISCUITS

Steps:

• In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, combine the potatoes, buttermilk, butter and honey; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

BAKED-POTATO BUTTERMILK BISCUITS

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.

MASHED POTATO BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
• In another bowl, combine the potatoes,buttermilk,butter, and honey.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Turn onto a lightly floured surface knead 8 to 10 times then pat ( I prefer to pat out the dough) or roll out to 1/2 inch thickness.
• Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares).
• Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.

POTATO BISCUITS

Steps:

• Sift the flour, baking powder, baking soda, and salt in a large bowl. Add the butter cubes and cut in using your fingertips until the mixture resembles coarse bread crumbs.
• Add the potato, cheese, oregano and cooked bacon, mix well. Add enough milk to form a soft, but firm dough.
• Turn dough out onto a floured board and roll or pat out to about 1/2" thick. Cut with a 2" round cutter and place each biscuit onto a well greased baking sheet. Reroll the trimming until as much dough as possible in used.
• Brush with egg yolk and bake at 425 degrees for 10-15 minutes or until golden brown and well risen.

POTATO DROP BISCUITS

Steps:

• In a large bowl, combine biscuit mix and potato flakes. In a small bowl, whisk milk and sour cream. Stir into dry ingredients just until moistened. , Drop by heaping tablespoonfuls onto a greased baking sheet. Bake at 400° for 10-12 minutes or until tops begin to brown. Serve warm.

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SPICY SWEET POTATO BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
• Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.