Baked Potato Biscuits
Potatoes, butter, sour cream, cheese, chives, and bacon oh, my! Why not mix all these ingredients with flour and milk to make a quick bread, more specifically, a biscuit or scone? This baked potato biscuit recipe has it all, meaning all the traditional flavors of a baked potato in a bread.
Servings: 25 biscuits
Ingredients
- 2 medium (400 grams/14 oz) russet potatoes peeled and diced
- 480 g (4 cups) all-purpose flour fluffed, scooped, & leveled off using a measuring cup
- 30 g (2 tbsp) baking powder
- 9 g (1½ tsp) salt, if using unsalted butter 6 g (1 tsp) salt, if using salted butter
- 1½ g (½ tsp) ground black pepper
- 113 g (4 oz/8 tbsp/1 stick) COLD butter unsalted or salted
- 170 g (1½ cups grated) cheddar cheese medium, sharp, or extra-sharp
- 1 pkg (14 g/⅓ cup) chopped fresh chives
- 28 g (¼ cup / 1 oz) crumbled bacon real bacon bits/pieces
- 255 g (1 cup) sour cream
- 120 ml (½ cup) milk whole is preferred
Instructions
Prepare & Cook Potatoes:
- Place peeled, diced potatoes in a small-medium saucepan. Cover with cold water by 1 inch. Heat on high until boiling. Reduce heat to simmer and cook for 12-15 minutes or until soft. Drain potatoes. Return potatoes back to the hot saucepan and set back on the hot burner (with the heat off) to dry out completely 5-10 minutes.TIPS: There is no need to add salt or seasoning to these potatoes; they will be seasoned when added to the flour mixture to make the baked potato biscuit dough. Potatoes are cooked when a knife easily cuts through a larger potato chunk.
- Once dried, mash potatoes with a fork or potato masher. Potatoes should be dry and crumbly. Set aside to cool completely.TIPS: Transfer the mashed potatoes to a separate bowl and place in the fridge 15-20 until cool. You can cook the potatoes a day or two in advance and store the mashed potatoes in a sealed container in the fridge. Once cooked, the potatoes should not oxidize and turn brown if used within a couple of days.
Make Biscuit Dough:
- Preheat oven 450˚F (232˚C). Line a large baking sheet with parchment paper or silicone mat.TIP: A hot oven will ensure a crispy biscuit exterior and flaky interior. The heat begins to "solidify" the dough prior to melting the butter chunks resulting in pockets of flakiness when the butter melts.
- In a large bowl, combine all dry ingredients, flour, baking powder, salt, and black pepper. Stir until all ingredients are dispersed.TIP: You can use a food processor for mixing the dry ingredients and cutting in the mashed potatoes and butter.
- Cut in mashed potato using a pastry cutter, food processor, knives, forks, or your fingers to blend well. The mixture should be crumbly.TIPS: This recipe also works with 1 medium russet potato about 200 grams. The biscuits will rise a little more as they won't be as dense. However, you'll likely need to add a little more milk to the dough. Also, If the flour feels warm due to the potato still being warm, place flour and potato mixture in the fridge for 15-20 minutes until cool. The mixture needs to be cool to cold when the cold butter is added.
- Cut in the butter until the mixture resembles small pieces about the size of peas.TIP: You could also use a food processor blending just until the butter is cut into small pieces.
- Stir cheddar cheese, chives, and bacon into the flour, potato, and butter mixture.
- In a 2-cup measuring cup, combine sour cream and milk stirring until the mixture is smooth.TIP: If using lower fat options, the moisture may vary. Thus, more or less liquid might be needed.
- Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until all ingredients are just moistened.TIP: The dough might resemble creamy mashed potatoes. If so, you'll knead in more flour prior to cutting out biscuits.
Cut Out Biscuits
- Scoop the dough out onto a floured work surface. Knead the dough into a large disc adding flour as necessary to ensure the dough is dry.TIP: If the dough is moist, add enough flour to create a dry dough. It should not be wet, or it will spread too much in the oven.
- Flatten the dough out into a 1-inch-thick circle.
- Use a 2½ -inch biscuit/cookie cutter or small drinking glass (anything round or preferred shape). Cut out biscuits using the cutter. Place each biscuit on the prepared baking sheet touching each other.TIP: For any remaining dough, reshape, pat, and cut out biscuits until all dough is used. You will likely have an additional 4-5 biscuits that will not fit on the baking sheet. You can bake them separately on a smaller baking sheet or pan.
Bake & Enjoy
- Once baking sheet is filled with biscuits, place the baking sheet in the preheated oven and bake for 20-25 minutes or until golden brown. Once baked, eat hot with a pat of butter.
Video
Notes
Serving Suggestions
These biscuits are great eaten by themselves with a pat of butter for breakfast or snack. You can enjoy them as a breakfast sandwich split with a fried or scrambled egg within. How about a biscuit with a bowl of soup for a light lunch? Why not add a biscuit for dinner with steak and side salad? This is a bread for every meal or snack.
Storage Suggestions:
With perishable bacon and dairy ingredients in this bread, I would recommend storing these biscuits in a sealed bag or container in the freezer until you’re ready to eat them. The fridge tends to dry out bread, so either eat them once baked and/or store them in the freezer. Biscuits in a sealed bag or container can be frozen for up to 3 months. You can easily heat as many as you want from frozen in the microwave or oven and enjoy them when ready.