Bread

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes?  They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.   

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato.  She had a good question and I figured if she was wondering that, someone else would be too.  Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around?  Not very often, I’m guessing.  Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them.   All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed:  THEY WORK BETTER!  I kid you not,  the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice.  If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist.  They are a smidge denser than regular biscuits, but are by no means heavy.  They are my new “go-to” biscuit.  They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough.  I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon!  I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…

Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits

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A simple and delicious drop biscuit.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
• 7 ounces all-purpose flour, about 1 ½ cups
• 1 ½ tablespoons baking powder
• 1 ½ teaspoons salt
• ½ teaspoon white pepper
• 2 large eggs + 1 yolk
• ½ cup light cream + 2 tablespoons for brushing on top
• 1 ½ sticks cold unsalted butter, diced
• 1 tablespoon dill

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
2. In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
3. In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
4. Mix for a few seconds until it is combined.
5. Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
6. Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
7. Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
8. Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.

Here are a few affiliate links to items used (and loved!) in this recipe.   Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

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