Baked-Potato Buttermilk Biscuits
Baked-Potato Buttermilk Biscuits is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat the oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 425°F.
Line a baking sheet with parchment paper, and set aside.
Cook the potato in a microwave, an oven, or in boiling water until almost fork-tender (see Cooks' Note).
Let cool completely.
Using a paring knife, peel the potato, and then shred with a box grater.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pepper.
Add the cold butter and cut in using 2 knives, a pastry blender, potato masher, or your hands, until the dough resembles coarse crumbs the size of peas.
Fold in the cheese, chives, and shredded potato.
Add the buttermilk and stir with a wooden spoon until the dough just comes together.
It’ll be sticky, but don’t panic.
Transfer to a well-floured work surface and knead a few times to smooth it out.
Fold the dough onto itself about 4 times, turning clockwise after each fold.
Pat the dough with your hands until it’s about 3/4 inch thick.
Use a 2-inch round cookie or biscuit cutter to cut into rounds.
Place the biscuits on the prepared baking pan just barely touching each other.
Gather scraps and repeat patting and cutting (you should have 20).
Brush the biscuits with the melted butter, and bake until golden brown, 18 to 20 minutes.
Let cool before serving.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
