BAKED-POTATO BUTTERMILK BISCUITS
I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid-almost every day-so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday life. There's just something so special about biscuits loaded with shredded potatoes, cheddar cheese, and chives. I can't put it into words, but I feel like I don't have to because you get it. It's the baked potato you never knew you wanted . . . in biscuit form.
Provided by Jonathan Melendez
Categories Biscuit Potato Chive Cheese Cheddar
Yield Makes 20 biscuits
Number Of Ingredients 10
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.
BUTTERMILK SMASHED POTATOES
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.
Nutrition Facts : Calories 313 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
BUTTERMILK BISCUITS II
These biscuits are moist and crumbly and rich. Their delicate texture comes from the lack of handling and the wetness of the dough.
Provided by TAUREDHEL
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
- In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
- Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 62.9 g, Cholesterol 64.4 mg, Fat 31.5 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 14.6 g, Sodium 1184.3 mg, Sugar 15.6 g
OLD-FASHIONED BUTTERMILK BISCUITS
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 8 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture 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 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
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
TWICE BAKED POTATOES WITH BUTTERMILK
The great magazine clean up continues. This recipe comes from a spring issue of Vegetarian Times magazine. Looks quite lush and a great addition to the holiday menu.
Provided by justcallmetoni
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees. Place well scrubbed potatoes and squash halves (cut side down) on a cookie sheet and bake for 50-60 minutes.
- Cut potatoes in half and scoop out the white flesh into a large bowl leaving a small amount against the skin. Reserve skins for later.
- Scoop the soft cooked flesh of the squash into the bowl with the potatoes.
- Mash (not whip) the potato and squash until blended. Add in the butter and stir until melted. Add the buttermilk, chives and Parmesan cheese. Season with salt and pepper to taste.
- Set oven to broil.
- Take the reserved potato skins and place them on another baking sheet. Fill skins with the squash-potato mixture. Place pan under the broiler and cook for 8 to 10 minutes until the tops of the stuffed potatoes begin to brown.
Nutrition Facts : Calories 242.3, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.7, Sodium 127.8, Carbohydrate 47.3, Fiber 6.4, Sugar 5.5, Protein 7.7
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