Buttermilk Potato Biscuits

In a biscuit, there are a few things you look for in one: A soft flaky texture that is moist, tender and rich in a buttery flavor. These buttermilk potato biscuits have a great savory flavor with the light, flaky texture and are rich which is a great biscuit. The potato flakes have starches that cut into the gluten structure which help keep them tender and light without having the extra water you would have in fresh potatoes. The plus is you can get potato flakes in a wide variety of flavors so you can have different flavors without tweaking the recipe much. Check out the recipe below in post.

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Add the flour, potato flakes, green onions, baking powder, baking soda, sugar and salt. Stir until well combined. 

Add the chilled butter and using a pastry cutter or two knives cut the butter until the mixture resembles a course crumble.

Stir in the butter milk into the flour mixture with a rubber spatula. Mix until no dry spots remain. 

Turn the dough out onto a flour surface and knead 5-10 times until a well uniform, smooth ball is formed.

Roll the dough into a circle with a thickness of ¾" and cut the biscuits with a round 2-2 1/2" biscuit cutter or a cup works well too. Re-roll the dough until all is used (should make about 12 biscuits). Place biscuits on a well-greased baking sheet and bake for 5 minutes. Lower the temperature to 400 degrees and cook for an additional 10-12 minutes.

Once baked, brush with melted butter and let biscuits cool on a wire rack. Serve warm.

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