First time I have ever made potato biscuits, and it won’t be the last.
This is another kitchen-play contest entry, sponsored by the US Potato Board. The original recipe includes the pot pie that these biscuits sit on top of. But I had to make some changes because we don’t normally eat beef. I used leftover rotisserie chicken, and unfortunately the vegies didn’t cook quite right. So instead of sharing my oops recipe on the pot pie filling, I want to share the best part of this dish.. the potato biscuits.
Grating the cold butter with a cheese grater makes it easier to cut into the flour mixture.
Cut out your biscuits with an upside down drinking glass.
Lay them on top your stew/pot pie filling, then bake.
Recipe: Herb Potato Biscuits
Summary: adapted from Good Life Eats
- 1 large baked russet potato
- 2/3 cup buttermilk
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 TBSP (1 stick) very cold butter
- 2 tsp italian seasoning
- Wash and prick the potato. Microwave for 5-7 minutes until soft enough to mash. Let cool. Peel and mash in a mixing bowl.
- You need a total of 1/2 cup of potato.
- Combine the 1/2 cup potato with the buttermilk. Set aside.
- In a medium bowl, combine the 2 flours, sugar, baking powder, baking soda, and salt.
- Grate the butter into the flour mixture.
- Add the italian seasoning.
- Make a well in the center of the flour mixture, then add the buttermilk potato mixture. Stir until combined.
- On a lightly floured surface, gently knead the dough ball. Flatten it out to about 1/2″ thickness.
- Use an upside down drinking glass to cut out the biscuits.
- Cook these on top of your pot pie or favorite stew recipe! (I think you should be able to bake these by themselves as well, I will update this post once I actually do that to confirm. The original recipe calls for baking at 400 for 35 minutes on top the pot pie. )
Preparation time: 20 minute(s)