"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Biscuits Recipe

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This recipe for Potato Biscuits, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim (Knight) Wayland
Added: Friday, October 2, 2009


1 c. cubed peeled gold or red potatoes
1 c. all-purpose flour
2 tsp. baking powder
tsp. baking soda
tsp. salt
2 T. chilled butter cut into small pieces
c. shredded reduced-fat sharp cheddar cheese
c. plus 1 T. low-fat buttermilk
c. minced green onions
1 T. cold water
1 large egg white, lightly beaten

Preheat oven to 425. Cook the potatoes in boiling water 15 minutes or until very tender. Drain well; mash potatoes, and cool. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add mashed potatoes, cheese, buttermilk, and green onions; stir just until moist. Turn dough out onto a floured surface, and knead lightly 5 times. Roll dough to a 3/4" thickness, and cut with a 3" biscuit cutter. Place on a baking sheet. Combine water and egg white, and brush over biscuits. Bake for 20 minutes or until golden.




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