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Rosemary Potato Buttermilk Biscuits




Source of Recipe


internet


List of Ingredients




1 - 2 baked russet potatoes
2/3 cup buttermilk
1 cup all-purpose flour or freshly ground spelt flour
3/4 cup cake flour
1 teaspoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) very cold or frozen butter
1 - 2 teaspoons very finely minced fresh rosemary

Recipe



Remove the flesh from the baked potatoes. Mash it with a fork or press it through a potato ricer. This will take 1 - 2 potatoes and should result in a total of 1/2 cup of potato. In a small mixing bowl, combine the 1/2 cup potato with the buttermilk. Whisk until smooth and set aside.

In a medium bowl, combine the all-purpose or spelt flour, cake flour, sugar, baking powder, baking soda, and salt. Whisk until well sifted. Cut the butter into the flour mixture either using two knives, a pastry blender, or a cheese grater. I prefer to use the cheese grater and grate frozen butter into the flour mixture. Add the rosemary and stir to combine.

Make a well in the center of the flour mixture and add the buttermilk potato mixture. Stir until combined, and then when you can't stir it anymore, turn it out onto a lightly floured surface and gently knead until you can form a rough ball.

Flatten the dough into a circle about 1/2 - 3/4 inch in thickness. Using a biscuit cutter or a drinking glass (about 2 1/2 - 3" in diameter for the listed baking time) turned upside down, cut as many rounds as you can. Using the dough scraps, form another circle of the same thickness. Repeat cutting until you have used all the dough.

Place the biscuits on a parchment paper-lined baking sheet placed on the oven's center rack and bake at 450° F for 10-15 minutes. The biscuit tops should be lightly browned. Let sit until cool enough to handle without burning your hands or mouth and then serve.