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Adding potato to bread doughs gives them a moist, but very light texture. Potatoes are on the bland side, though, so Gemma, the Part Time Pro-Bono Baker decided to add a little more flavor to her potato biscuits by adding cheddar cheese and topping them with poppy seeds for a bit of crunch. They take mere minutes to put together, and even though the potato needs to be cooked in advance, boiling one potato doesn't take much time. When I bake things that call for adding potato to the dough, I will often just use reconstituted potato flakes, which you can buy at the store. They turn out the same consistency in the finished product - and these biscuits are a finished product I wouldn't mind seeing on my table.
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4-23-2006 @3:29PM Dr. Electro said... I use the reconstituted potato flakes in many ways, primarily to make gluten-free pancakes for my wife. I will most definitely try the potato and cheddar biscuits. Thanks for sharing that little tidbit.
Dr. "biscuit fiend" Electro
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