Potato Biscuits

Well, we may not have realized our homesteading dreams yet, but we are now one step closer to that idyllic, pastoral life. Just look at this beautiful biscuit cutter!

I fell in love with this and bought it at KY Craft, a festival of local artisans in Lexington. Sold by Campbellsville Handmade Cherry Furniture, we were first attracted to the absolutely exquisitely crafted cupboards in the booth. Do look at some of their samples, though the photographs really don’t show the artistry that they can coax from their wood. We also enjoyed meeting the guys at Hound Dog Press. They had a press set up and were encouraging people to make coasters. (The toddler loved watching the wheels and ink.) Check out their especially lovely wood engravings here or, if you’re a Kentuckian living far from home who’s ever had to explain where your home state was, you might think this is funny. We bought a beautiful butter pot from Crosswinds Pottery and regret passing up the charming thumb pot for watering seedlings.

The toddler and I just had to try this biscuit cutter out right away. The wooden cutter performed beautifully – with just a little tap, out popped perfect biscuits! They were light, yet sturdy enough to handle a fried egg. If your storage potatoes are starting to feel a little squishy (like mine are), I suggest making up a few batches of these. Freeze them before baking.

Potato Biscuits

Makes about 10-12.

white potatoes, 8-1o ounces (probably one large)
1 cup AP flour
1 tbls. baking powder
1 tsp. salt
6 tbls. unsalted butter
1/2 c. milk

  1. Peel potato and cut into 1/2 inch rounds. (If your potato has been stored and is extra starchy, go ahead and rinse it.) Simmer in water for about 10 minutes until tender. (Alternatively, you could use 8 oz. of leftover mashed potatoes.)
  2. Measure dry ingredients into a bowl.
  3. Drain, cool, and rice the potatoes. (Pass them through the holes of a skimmer or spoon, if you don’t have a ricer.) Gently mix the potatoes into the dry ingredients with a folding motion.
  4. Cut the butter in with a pastry blender or knives. Add the milk, gently cutting through the dough with a fork.
  5. On a floured surface, knead gently a few times, pat into a 1/2 inch rectangle, and cut with a floured cutter. Place on a baking sheet.
  6. Bake at 400F for 10-12 minutes.

 

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