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
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
- Folate 16.0
- Calcium 9.0
- Vitamin A 9.0
- Vitamin C 2.0
