Spud Island Biscuits
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 208208 cal |
| pro | 5 g5g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 23 g23g carb |
| fibre | 1 g1g fibre |
| chol | 50 mg50mg chol |
| sodium | 397 mg397mg sodium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 99 iron |
| vit A | 99 vit A |
| vit C | 22 vit C |
| folate | 1616 folate |
Tasty in so many ways as a side dish, potatoes lend flavour and moisture to another traditional P.E.I. specialty: biscuits.
Ingredients
- 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 2 tsp baking powder 2 tsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
- 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
- 3/4 cup shredded Gouda cheese 3/4 cup shredded Gouda cheese
- 1 cup buttermilk 1 cup buttermilk
- 3/4 cup mashed potatoes 3/4 cup mashed potatoes
- 1 egg yolk 1 egg yolk
Preparation
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.
Source : Canadian Living Magazine: July 2004
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