Spud Island Biscuits

Author: Canadian Living

Tasty in so many ways as a side dish, potatoes lend flavour and moisture to another traditional P.E.I. specialty: biscuits.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cold butter cubed
  • 3/4 cups shredded Gouda cheese
  • 1 cup buttermilk
  • 3/4 cups mashed potatoes
  • 1 egg yolk

Method

In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cayenne pepper. With pastry blender, cut in butter until crumbly with a few larger pieces. Sprinkle with 1/2 cup (125 mL) of the cheese.

In separate bowl, whisk buttermilk with potatoes until smooth; pour over dry ingredients. With fork, toss together until ragged dough forms. Turn out onto floured counter; knead 3 or 4 times until dough holds together. Press into rectangle about 9 x 6 inches (23 x 15 cm). Cut into 12 finger-shaped biscuits.

Dust rimless baking sheet generously with all-purpose flour; transfer biscuits to sheet. Brush with egg yolk; sprinkle with remaining cheese. Bake in centre of 400°F (200°C) oven until golden brown, about 18 minutes.

Nutritional facts <b>Per biscuit:</b> about

  • Sodium 397 mg
  • Protein 5 g
  • Calories 208.0
  • Total fat 11 g
  • Cholesterol 50 mg
  • Saturated fat 6 g
  • Total carbohydrate 23 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Spud Island Biscuits

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