PILLOWY POTATO BISCUITS USING LEFTOVER MASHED POTATO
Soft, fluffy and delicious, Potato Biscuits are the perfect way to use up leftover mashed potatoes. Serve with lashings of butter and a dollop of honey.
Provided by Donna
Categories Bread
Time 28m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees
- Sift together the flour and baking powder into the bowl of an electric mixer, or a large bowl if mixing by hand
- Add in the melted butter, mashed potato and buttermilk and mix well until combined and a soft dough has formed and the dough clears the sides of the bowl. Add more flour if needed (but it should be a little bit sticky)
- Pop the dough onto a floured surface and shape into a rough square, about 1cm tall. Cut 9 squares out of the dough and place on a baking sheet lined with parchment paper
- Bake for 18 minutes, until golden brown on top
- Serve straight from the oven with lashings of fresh butter and some honey. Or wait until morning, toast up and serve with some jam/jelly
Nutrition Facts : Calories 112 kcal, Carbohydrate 10.6 g, Protein 2.5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Fiber 1.1 g, Sugar 2 g, ServingSize 1 serving
MASHED POTATO BISCUITS
Make and share this Mashed Potato Biscuits recipe from Food.com.
Provided by Bunlady
Categories Breads
Time 35m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl mix with a fork the flour, baking powder, and salt.
- With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
- Stir in milk until mixture is moistened.
- Turn dough out on floured board and knead 6 to 8 times.
- Roll out to about 1/2 inch thick and cut with biscuit cutter.
- Place on baking sheet 1 1/2 inches apart.
- Bake at 450 degrees for 12 to 15 minutes or until golden brown.
- Serve warm with fresh butter or honey.
Nutrition Facts : Calories 98.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.7, Sodium 254.8, Carbohydrate 14.6, Fiber 0.6, Sugar 0.2, Protein 2
IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)
A tradtional Irish potato scone type recipe that's often served at breakfast.
Provided by adapted by Christina Conte
Categories Breakfast/Brunch
Time 30m
Number Of Ingredients 4
Steps:
- First, peel the boiled potatoes.
- Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
- Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
- Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
- Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
- These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!
Nutrition Facts : Calories 110 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2, Sodium 307 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
IRISH POTATO BISCUITS
This is from my Grandmother's recipes. My only update was the parchment paper on the cookie sheet because I don't like getting stuff off of the pans!
Provided by Diana Perry
Categories Biscuits
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Add to the freshly mashed, or left over potatoes; heat slowly over medium-low heat, stirring the potatoes and milk to blend; add shortening and stir until blended with the potatoes & milk. Allow to cool to room temperature.
- 3. Mix the flour, salt and baking powder together; Stir into the potato mixture.
- 4. Flour your board, and pat out the dough with floured hands. You can pat into rectangle, and cut out square biscuits, or use a well-floured biscuit cutter.
- 5. Place on parchment paper lined cookie tin, and bake about 12-16 minutes, depending on the oven.
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- Support the Immune System. Irish potato contains a big number of Vitamin C. Which is well known as a good source to support human body immune system. Vitamin C help to keep a healthy body.
- Digestive Treatment. Potato is rich with dietary fiber. The level of carbohydrates is also high. Therefore, it makes potato easy to digest. The digestive metabolism is work well.
- Weight Loss. Potato is rich with dietary fiber. That’s why it helps the body metabolism to run well. So, the body will avoid to gain fat by changing the fat into an energy.
- Increase Weight. Not just losing weight, for people who want to get fat, potato also can help. Due to rich of carbs, people who want to add their body mass can add potato as their daily meal.
- Maintain the Red Blood Cell. The contain of vitamin B6 help the body to produce nonessential amino acid. It leads to the synthesis of the hemoglobin. Which is an important part to keep and maintain the red blood cell.
- Avoid Rheumatism. A routine consume of potato will help to avoid rheumatism. Therefore, it is good for elderly to put potato as one of the meal menu every day.
- Gum Health. Irish potato can help to keep the health of gum. The vitamin C giving the gum a healthy condition, which not easily to get wounds or bleeding.
- Reduce Blood Pressure. The potassium inside the Irish potato helps to lower down the blood pressure. It works by regulate fluid and mineral balance in and out of cell.
- Prevent Heart Attack. Consuming potato with its skin will give a good source of potassium. Relate to the capability of lowering down the blood pressure, it can help to prevent a heart attack.
- Anti-oxidant. The vitamin C content also act as an anti-oxidant. It works by stabilize the effect of free radical from the environment. Since potato is rich with vitamin C, it prevents and repair oxidative stresses.
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- Bring the dough together and roll out on a lightly oiled kithen surface to a rectangle that's about 1 cm thick.
IRISH POTATO CAKES - IRISH AMERICAN MOM
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- Add one ounce of melted butter and half of a beaten egg. Mix together to form a dough. Add additional flour as necessary.
- Transfer the potato dough onto a floured surface. Knead lightly and flatten into a circle between 1/2 inch high.
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- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Sprinkle the butter cubes over the flour mixture and cut in with a pastry blender until the mixture resembles pea-sized coarse crumbs. Set aside.
- In a medium bowl, whisk the sweet potato puree with the buttermilk until well combined and smooth. Stir the sweet potato mixture into the dry ingredients, folding gently and as little as possible so as not to overwork the gluten, just until combined.
- Pour the dough out onto a lightly floured surface, and pat dough out into a 1" thick circle, making it as even as possible.
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