RED POTATO PARMESAN AND CHIVE DROP BISCUITS #RSC

Red Potato Parmesan and Chive Drop Biscuits #RSC image

Provided by Jean G

Time 40m

Yield 12 biscuits, 6-12 serving(s)

Number Of Ingredients 10

1 lb red potatoes, cut into 1/2-inch cubes (about 2 medium)
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
5 tablespoons grated parmesan cheese, divided
4 tablespoons dried chives, divided
2 eggs
1/3 cup vegetable oil
1/4 cup plain Greek yogurt

Steps:

Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.