TENDER POTATO BISCUITS
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Provided by LANDERSON6354
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g
PILLOWY POTATO BISCUITS USING LEFTOVER MASHED POTATO
Soft, fluffy and delicious, Potato Biscuits are the perfect way to use up leftover mashed potatoes. Serve with lashings of butter and a dollop of honey.
Provided by Donna
Categories Bread
Time 28m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees
- Sift together the flour and baking powder into the bowl of an electric mixer, or a large bowl if mixing by hand
- Add in the melted butter, mashed potato and buttermilk and mix well until combined and a soft dough has formed and the dough clears the sides of the bowl. Add more flour if needed (but it should be a little bit sticky)
- Pop the dough onto a floured surface and shape into a rough square, about 1cm tall. Cut 9 squares out of the dough and place on a baking sheet lined with parchment paper
- Bake for 18 minutes, until golden brown on top
- Serve straight from the oven with lashings of fresh butter and some honey. Or wait until morning, toast up and serve with some jam/jelly
Nutrition Facts : Calories 112 kcal, Carbohydrate 10.6 g, Protein 2.5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Fiber 1.1 g, Sugar 2 g, ServingSize 1 serving
POTATO BISCUITS
THE potatoes in this recipe make these biscuits tender and moist.
Provided by Taste of Home
Time 25m
Yield 6 biscuits.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
DROP BISCUITS
Down South, we make biscuits with White Lily flour. It produces featherlight biscuits because it's ground finer and sifted more than all-purpose flour. It's milled from soft red winter wheat, which has a lower protein content than regular flour, meaning it produces less gluten, which is what makes bread denser and chewier. To get the effect of White Lily with regular all-purpose, I mix in some sorghum flour, another traditional Southern ingredient. Ground from sorghum, which is actually in the grass family, the flour has no gluten at all. And thanks to the popularity of the gluten-free diet, you can find sorghum flour in supermarkets now. It has hints of malt in taste and makes these drop biscuits delicate and tender. Sorghum syrup tastes like the love child of molasses and honey. I like to stir a little into butter to spread all over biscuits.
Provided by Carla Hall
Categories side-dish
Time 35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the sorghum drop biscuits: Preheat the oven to 450 degrees F. Butter a large cast-iron skillet.
- Mix both flours, the baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
- Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all of the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until the dough forms a shaggy mass. Scrape the dough off your hand.
- Using a large spoon or cookie scoop, drop 16 mounds of dough into the prepared skillet, spacing 1 inch apart.
- Bake until golden brown, about 20 minutes.
- For the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum and salt until fully incorporated. Use immediately.
- Serve the Drop Biscuits warm with the Sorghum Butter.
SWEET POTATO DROP BISCUITS
These biscuits, from my own original recipe, are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're great for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.
Provided by Annes Kitchen
Categories Breakfast
Time 1h50m
Yield 12 large biscuits, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425Ëš.
- Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
- Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
- Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
- Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
- Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
- These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
- * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
- Makes about 12 medium or 24 small (bite size) biscuits.
MASHED POTATO BISCUITS
Make and share this Mashed Potato Biscuits recipe from Food.com.
Provided by Bunlady
Categories Breads
Time 35m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.7, Sodium 254.8, Carbohydrate 14.6, Fiber 0.6, Sugar 0.2, Protein 2
More about "potato drop biscuits recipes"
15 EASY DROP BISCUIT RECIPES TO MAKE WITH FEW INGREDIENTS
From allrecipes.com
GRANDMA'S SWEET POTATO BISCUITS - THE SEASONED MOM
From theseasonedmom.com
SWEET POTATO CHEDDAR DROP BISCUITS RECIPE - SHE …
From shewearsmanyhats.com
DROP BISCUITS WITH SELF RISING FLOUR - THE FEATHERED NESTER
From thefeatherednester.com
QUICK AND EASY DROP BISCUITS RECIPE - SERIOUS EATS
From seriouseats.com
ONE-POT CHICKEN AND BISCUITS RECIPE | EPICURIOUS
From epicurious.com
SWEET POTATO DROP BISCUITS~ RECIPE - BAKER RECIPES
From bakerrecipes.com
SWEET POTATO DROP BISCUITS - A DASH OF MEGNUT
From adashofmegnut.com
TURN LEFTOVER MASHED POTATOES INTO BIG FLUFFY BISCUITS
From bonappetit.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GARLIC DROP BISCUITS - SPEND WITH PENNIES
From spendwithpennies.com
SWEET POTATO DROP BISCUITS (AIR FRYER) - HEALINGTOMATO.COM
From healingtomato.com
THE BEST DROP BISCUITS - SO EASY! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
HOW TO MAKE SWEET POTATO DROP BISCUITS IN NO TIME
From kenyarae.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love