72 hrs 16 mins
From the book Dinners for Two, this recipe is from the The Home Ranch in Clark, Colorado. I have not had or made these yet. But I hope to one day, when I have the time. So i would love to hear from anyone that had the time and tried this recipe out.
My Private Note
Units: US | Metric
- 1In pot, boil potatoes in water until tender when pierced by a sharp knife. Drain and cool completely. Peel and rough chop potatoes. Dissolve yeast in the warm water and let sit for 10 minutes. In food processor, combine the flour and salt. Cut in the butter by pulsing the processor 8 or 9 times, then add the potatoes. Process briefly until you have a soft dough. Or in large bowl combine the flour and salt, cut in the butter with a pastry cutter or 2 knives. Add the potatoes with a wooden spoon until you have a soft dough.
- 2Remove the dough to a floured work surface, pat out and shape the dough into a 8x12" rectangle. Fold in thirds as you would a letter. Cover loosley and chill for 2 hours.
- 3Remove from refrigerator and roll out again into 8x12" rectangle. Fold again into thirds and chill for 24 hours.
- 4Roll out again, fold again and chill 2 more hours.
- 5Roll out the dough into 9x15" rectangle, about 1/2" thick. With sharp knife, cut the dough into forty-five 1x3" rectangles.(Make 8 lengthwise cuts 1" apart, and 4 crosswise cuts 3" apart). Place them on a lightly greased baking sheet. Let rise again for 20-25 minutes. Meanwhile, pre-heat oven to 400 degrees F. Brush the biscuits with the beaten egg wash and bake for 16-18 minutes or until golden brown.
- 6After biscuits have cooled completely, you can freeze the extras for another time.
Browse Our Top Rolls/Biscuits Recipes
Nutritional Facts for Potato Biscuits
Serving Size: 1 (17 g)
Servings Per Recipe: 45
- Amount Per Serving
- % Daily Value
- Calories 64.2
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 2.6 g
- Cholesterol 14.5 mg
- Sodium 88.2 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 0.2 g
- Sugars 0.0 g
- Protein 0.9 g