MASHED POTATO BISCUITS
I based this recipe off of one I found in the Taste of Home's " 2012 The Best Of Country Cooking " . It was sent in to them by Susan Plante of Bennington,Vermont. To get a more workable dough, I had to add quite a bit more of flour to the recipe.Since I had to add more flour, these biscuits will be on the dense side. I will list the changes that I made in parenthesis. Submitted to Food.com ( a.k.a. " ZAAR " )on January 23rd.2013
Provided by Chef shapeweaver
Categories Breads
Time 22m
Yield 6 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
- In another bowl, combine the potatoes,buttermilk,butter, and honey.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Turn onto a lightly floured surface knead 8 to 10 times then pat ( I prefer to pat out the dough) or roll out to 1/2 inch thickness.
- Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares).
- Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.
Nutrition Facts : Calories 125.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 6.2, Sodium 301.8, Carbohydrate 22.7, Fiber 0.8, Sugar 3.8, Protein 3.2
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