Source:
Campbell's Recipes
Tagged With:
12 servings
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Potato Buttermilk Biscuits
Served warm from the oven, these moist and flaky biscuits are perfect for breakfast, brunch or to soak up gravy at dinner.
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Rating:
Rate This Recipe |
Serves:
12 servings
Prep Time:
20 minutes
Cook Time:
10 minutes
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons baking soda
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1/2 teaspoon salt
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1/4 cup (1/2 stick) Butter
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4 servings Idahoan® original mashed potatoes, prepared according to package directions and cooled slightly (about 1 cup)
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1/2 cup buttermilk
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Heat the oven to 350°F.
Stir the flour, baking powder, baking soda and salt in a large bowl. Using a pastry blender or two knives used scissors-fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in the mashed potatoes and buttermilk until well mixed.
Shape the potato mixture into a ball. Knead the potato mixture on a lightly floured surface for 30 seconds. Press the potato mixture into a 3/4-inch thick circle.
Using a 2 1/2-inch round cookie or biscuit cutter, cut out 12 circles. Place the circles 1 inch apart on 2 greased baking sheets.
Bake for 10 minutes or until the biscuits are golden brown. Cool the biscuits slightly on wire racks and serve warm.
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