Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Yukon Gold or russet potatoes - (12 oz ea) (medium)

  2. 2 cups 396g / 13oz Butter - (4 sticks) - melted

  3. 2 cups 125g / 4.4oz All-purpose flour

  4. 3 tablespoons 45ml Baking powder

  5. 1/2 tablespoon 7 1/2ml Baking soda

  6. 3/4 teaspoon 3.8ml Salt

  7. 1 teaspoon 5ml Freshly-ground black pepper

  8. 2/3 cup 157ml Buttermilk

  9. 4 Scallions - sliced thinly

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. Grease a cookie sheet. Scrub the potatoes clean and place on the prepared cookie sheet. Bake in the skins about 45 minutes until very soft. Peel and mash with the butter while still warm. Turn the oven up to 400 degrees. Sift together the dry ingredients and mix into the potatoes. Add the buttermilk and scallions and combine. Don't overmix. The dough will be quite sticky. Pat the dough down to 1/2 inch on a floured board and cut out with a floured biscuit cutter. Place 1 inch apart on the cookie sheet. Alternately, you may drop dough by the tablespoonful onto the cookie sheet. Bake for 20 minutes until well browned. Serve warm with marmalade and country ham. This recipe yields about 18 biscuits.


Send feedback