Potato Rye Griddle Biscuits Recipes

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.

HEIRLOOM RYE BISCUITS

Steps:

• Heat the oven to 350 degrees F.
• Whisk together the rye flour, baking powder, baking soda, salt and 1 1/2 cups of the all-purpose flour in a large bowl. Cut in the butter with your hands until you have pea-size crumbs and the flour is coated with butter. Stir in the buttermilk.
• Dust a work surface with the remaining 1/4 cup flour.
• Pat the dough into a rectangle. Fold the dough over on itself a few times and pat out to a 1/2-inch thickness. Punch out 6 biscuits with a 2 3/4-inch ring mold or biscuit cutter and place in a 10-inch cast-iron skillet. Bake until golden brown, 12 to 14 minutes. Serve with Strawberry Jam.
• Add the strawberries, sugar and lemon zest and juice to a medium skillet set over medium-high heat and stir until thickened and a jammy consistency, 9 to 10 minutes.

POTATO-RYE GRIDDLE BISCUITS

Steps:

• Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together. Make a well in the center and add the mashed potato, rice milk, and oil. Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough. Add just a bit more flour if the dough seems too sticky to handle.
• Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Knead together the leftover dough, roll out, and cut until all the dough has been used up.
• Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook each round over medium heat for 5 to 7 minutes on each side, or until golden. Serve warm.
• Per biscuit:
• Calories: 77
• Total fat: 3g
• Protein: 2g
• Fiber: 1g
• Carbohydrate: 11g
• Cholesterol: 0mg
• Sodium: 160mg

RYE BISCUITS

Steps:

• In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened., Drop batter into four mounds 2 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown, Immediately remove to a wire rack. Serve warm.