Cheddar Chive Potato Biscuits
Servings 16 [3 inch] biscuits
Calories 230kcal
Ingredients
- 3 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 cup cold butter cubed plus 2 Tbsp melted
- 1/2 cup cold buttermilk
- 1 large egg beaten
- 1 1/2 cup leftover mashed potatoes
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped chives
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or spritz with cooking spray.
- In a large bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, garlic salt and onion powder.
- Cut the butter into the dry ingredients with a pastry blender until it resembles coarse crumbs.
- In a separate medium bowl whisk the egg with the buttermilk. Make a well in the center of the dry ingredients and add the wet to the dry.
- Use a fork to work the liquid into the flour using a circular motion. Keep mixing until the flour is nearly moistened. Add the mashed potatoes mixing into the dough using the same technique.
- After everything has combined, the dough will look a little lumpy. Add the shredded cheese and chopped chives. Mix until fully combined.
- Turn dough out onto a lightly floured surface and knead gently several times until the dough holds together.
- Roll to 1/2-inch thickness and use a 3-inch biscuit cutter or glass dipped in flour to cut into circles.Re-roll the scraps and repeat until all of the dough has been used.
- Place the dough rounds onto the baking sheet and brush the tops with melted butter.
- Bake for 18-20 minutes or until the tops and bottoms are lightly golden. Serve warm.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 388mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 452IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 1mg