Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Biscuits Recipe
    Lost? Site Map

    Potato Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 16 mins

    72 hrs

    16 mins

    Coppercloud's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 45

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 1
      In 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.
    2. 2
      Remove 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.
    3. 3
      Remove from refrigerator and roll out again into 8x12" rectangle. Fold again into thirds and chill for 24 hours.
    4. 4
      Roll out again, fold again and chill 2 more hours.
    5. 5
      Roll 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.
    6. 6
      After biscuits have cooled completely, you can freeze the extras for another time.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    Advertisement

    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
    60%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 14.5 mg
    4%
    Sodium 88.2 mg
    3%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.0 g
    0%
    Protein 0.9 g
    1%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes