Ready in 30 minutes
Complexity: Culinary Master
Serves 8 People
Bread and Rolls
A buttery potato dill drop biscuit, made fluffy and tender with the magic of Idahoan® potatoes.
Potato Dill Biscuits
Author: Cheryl Bennett, Pook's Pantry
- 1 4-oz Buttery Homestyle Creamy Mashed Potatoes
- 7 ounces all-purpose flour (about 1½ cups)
- 1½ tablespoons baking powder
- 1½ teaspoons salt
- ½ teaspoon white pepper
- 2 large eggs + 1 yolk
- ½ cup light cream + 2 tablespoons for brushing on top
- 1½ sticks cold unsalted butter, diced
- 1 tablespoon dill
- Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
- In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
- 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 potatoes, baking powder, dill, salt and pepper. Mix for a few seconds until it is combined.
- Pour cream mixture into bowl of mixer and mix until just combined, do not over-mix. 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.
- Portion dough into 8 biscuits and place onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
- Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.
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