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
GARLIC POTATO BISCUITS
We grow our own potatoes and garlic, so these delectable biscuits are on our table often. I make biscuits a lot because they're quicker and easier than rolls.
Provided by Taste of Home
Time 35m
Yield 15 biscuits.
Number Of Ingredients 8
Steps:
- Place potato and garlic in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain. Add butter, salt and pepper to potato and garlic; mash. In a large bowl, combine flour and baking powder; stir in potato mixture until mixture resembles coarse crumbs. Add milk and stir well. , Turn dough onto a lightly floured surface. Roll out to 1/2-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 283mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CHEESE-GARLIC BISCUITS
Surprise your family tonight by serving up a batch of these melt-in-your-mouth cheddar garlic biscuits-dare we say they're better than the kind you'd order at a restaurant? With the help of handy Bisquick™ mix, this homemade cheesy biscuit recipe takes a simple 15 minutes to make and is as easy as can be with no kneading or proving required. Simply mix up your dough, drop it by the spoonful onto a cookie sheet and bake away! Whether you use your cheesy biscuits as the base for an egg and cheese breakfast sandwich, as a side to soup or salad for a satisfying lunch or you simply dig in when they're hot and fresh from the oven, one bite and these biscuits are sure to become an instant family favorite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
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.
GARLIC CHEDDAR BISCUITS
Steps:
- Preheat oven to 425°F. Combine flour, baking powder, 1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks cut in shortening until mixture is crumbly. With a fork, add buttermilk and cheese and stir until mixture forms a soft dough. Drop dough by 1/4 cupfuls onto greased cookie sheet. Combine butter and remaining 1/4 teaspoon garlic powder (if using); brush on biscuit tops. Bake 10-12 minutes or until golden brown.
- This recipe is made available as a courtesy by Davis, a trademark of the Clabber Girl Corporation.
SAGE, GARLIC AND PROVOLONE BISCUITS
Flavorful add-ins and Bisquick mix are all you need for warm and savory biscuits that are ready in less than half an hour.
Provided by By Inspired Taste
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Spray 8-inch square baking dish with cooking spray.
- In medium bowl, stir Bisquick mix, sage, garlic powder and 1 cup of the cheese until well blended. Add buttermilk; stir until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix; knead 8 to 10 times. Press into baking dish. Cut into 4 squares, then cut each square diagonally into 2 triangles.
- Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : ServingSize 1 Serving
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.
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