Recipe by Chef Jean
These are great for "day-after-thanksgiving" biscuits and gravy. They are not quite as tender and flaky as regular biscuits, but they have a great rich flavor.
Top Review by anme
These were a great way to use up leftovers! I thought that they were a bit dry/hard , but that may have been beause my potatoes were a few days old and a bit dry. I will def. try these again with "fresher" potatoes.
- 2 ounces bacon or 2 ounces prosciutto, diced, cooked and cooled
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 4 tablespoons butter, cold and cut into cubes
- 1⁄2 cup cooked mashed potatoes
- 2 ounces parmesan cheese or 2 ounces cheddar cheese, shredded
- 1 teaspoon dried oregano
- about 2 tbls milk
- 1 egg yolk, beaten
Directions See How It's Made
- Sift the flour, baking powder, baking soda, and salt in a large bowl. Add the butter cubes and cut in using your fingertips until the mixture resembles coarse bread crumbs.
- Add the potato, cheese, oregano and cooked bacon, mix well. Add enough milk to form a soft, but firm dough.
- Turn dough out onto a floured board and roll or pat out to about 1/2" thick. Cut with a 2" round cutter and place each biscuit onto a well greased baking sheet. Reroll the trimming until as much dough as possible in used.
- Brush with egg yolk and bake at 425 degrees for 10-15 minutes or until golden brown and well risen.