BBS:      TELESC.NET.BR
Assunto:  5/14 Buttermilk Biscuits 2
De:       Ben Collver
Data:     Thu, 14 May 2026 10:42:15 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Potato Buttermilk Biscuits
 Categories: Breads, Potatoes, Dairy, Cheese, Biscuits
      Yield: 20 Servings

      1 md Baking potato;
           - rinsed, dried
      2 c  All-purpose flour
      1 tb Baking powder
    1/4 ts Baking soda
      1 ts Salt
    1/2 ts Black pepper; coarse ground
      6 tb Unsalted butter;
           - very cold, diced, plus:
      2 tb Butter; melted
    1/4 c  White Cheddar cheese;
           - shredded
      2 tb Chives; chives
      1 c  Buttermilk

  Preheat the oven to 425?F/218?C.

  Line a baking sheet with parchment paper, and set aside.

  Cook the potato in a microwave, an oven, or in boiling water until
  almost fork-tender (see Cooks' Note). Let cool completely. Using a
  paring knife, peel the potato, and then shred with a box grater.

  In a large mixing bowl, combine the flour, baking powder, baking
  soda, salt, and pepper. Add the cold butter and cut in using
  2 knives, a pastry blender, potato masher, or your hands, until the
  dough resembles coarse crumbs the size of peas. Fold in the cheese,
  chives, and shredded potato.

  Add the buttermilk and stir with a wooden spoon until the dough
  just comes together. It'll be sticky, but don't panic. Transfer to
  a well-floured work surface and knead a few times to smooth it out.
  Fold the dough onto itself about 4 times, turning clockwise after
  each fold. Pat the dough with your hands until it's about 3/4"
  thick.

  Use a 2" round cookie or biscuit cutter to cut into rounds. Place
  the biscuits on the prepared baking pan just barely touching each
  other. Gather scraps and repeat patting and cutting. You should
  have 20.

  Brush the biscuits with the melted butter, and bake until golden
  brown, 18 to 20 minutes. Let cool before serving. Store any
  leftovers in an airtight container in the refrigerator for up to
  4 days.

  Note:

  If you cook the potato all the way, it'll be really difficult to
  peel and grate later on, so make sure to cook it just a bit shy of
  almost done. I use the microwave to make it easy and fast.

  Recipe by Jonathan Melendez, Adapted from The Slider Effect

  Recipe FROM: Epicurious, Aug 2016

  Formatted by: Dave Drum, Nov 6, 2016

  Uncle Dirty Dave's Archives

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