Red Potato Parmesan and Chive Drop Biscuits #RSC
photo by Jean G
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12 biscuits
- Serves:
- 6-12
ingredients
- 453.59 g red potatoes, cut into 1/2-inch cubes (about 2 medium)
- 354.88 ml all-purpose flour
- 59.14 ml granulated sugar
- 4.92 ml baking soda
- 28.34 g package Hidden Valley Original Ranch Seasoning Mix
- 73.94 ml grated parmesan cheese, divided
- 59.16 ml dried chives, divided
- 2 eggs
- 78.78 ml vegetable oil
- 59.14 ml plain Greek yogurt
directions
- Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
- Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
- In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
- In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
- Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.
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