Potato Dill Biscuits

White Scribbled Underline

The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato.


- Honest Earth® buttery home-style dehydrated potatoes - All-purpose flour - Baking powder - Salt  - White pepper - Egg - Light cream - Unsalted butter - Dill

Preheat oven to 425°F and line a sheet pan with parchment paper. In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.

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.

Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.

Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.

If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.