Recipe by Sydney Mike
This recipe comes from the 1983 cookbook Traditional British Cooking. This recipe assumes that the potatoes are already cooked and mashed.
Top Review by Kumquat the Cat's friend
At first I was afraid this recipe might not turn out because the amounts of flour and milk were not specified. So, I added 1 cup milk and 1 cup flour. It was too wet and not very dough-like so I kept adding more flour, until I had added about 1 3/4 cup. That did the trick, it looked and felt like dough. I think key to this recipe is rolling it out thin. Ones that were too fat came out tasting floury. I liked the way these browned nicely in a non-stick pan sprayed with cooking spray. Did not stick to the pan at all. I made this with Sydney's recipe#374425. Instead of regular milk I used low-fat buttermilk, leftover from the other recipe. These take well to any sauce you might like to add, from mustard to salsa to hot sauce. Good warm or cold, I will be enjoying leftovers for lunch this week.
- 1 -2 cup all-purpose flour
- 1⁄8 teaspoon salt
- 2 cups whole milk (more or less, enough to mix)
- 1 lb mashed potatoes
Directions See How It's Made
- In a small bowl, whisk together flour and salt.
- Put the mashed potatoes in a larger bowl.
- Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
- On a floured surface, roll out the dough into a very thin sheet.
- Cut into rounds with a biscuit cutter; prick each round with a fork.
- Bake on a hot greased griddle 2 or 3 minutes.
- Turn and cook for another 2 minutes.
- Serve hot with a pat of butter.