Potato Biscuits

July 6, 2007

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This recipe calls for biscuit mix, and some people will tell you they never use biscuit mix. ‘Chacun à son goût,’ as the French like to say, which in Iowa farm country translates to ‘”Everybody to his own taste,” said the old woman as she kissed the cow.’ I can be as much a purist as the next person, but, I’ll tell you this: they’re missing out on some fine biscuits! SAM

1/2 cup instant mashed potato flakes
1 teaspoon sugar (optional)
2 tablespoons butter, softened
1/2 cup hot water
1/3 cup cold milk
3 cups biscuit mix
1 to 2 tablespoons cold water (if necessary)

Preheat the oven to 425 degrees F. In a mixing bowl, combine the potato flakes, sugar, butter, and hot water, mixing well with a fork. Add the cold water and biscuit mix, stirring until just blended. Add small amounts of cold water, if necessary, to form a soft dough. On a lightly floured surface, knead the dough 10 times and roll to 1/2-inch thickness. Cut out the biscuits with a 2-inch cutter and place closely together on an ungreased baking sheet. Bake 10 to 12 minutes or until lightly browned.
Makes 2 dozen biscuits.

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