Spud Island Biscuits
Tasty in so many ways as a side dish, potatoes lend flavour and moisture to another traditional P.E.I. specialty: biscuits.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per biscuit: about | - |
| cal | 208 |
| pro | 5 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 50 mg |
| sodium | 397 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 9% |
| vit A | 9% |
| vit C | 2% |
| folate | 16% |
-
2-1/4 cups (550 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) cold butter, cubed
3/4 cup (175 mL) shredded Gouda cheese
1 cup (250 mL) buttermilk
3/4 cup (175 mL) mashed potatoes
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.
Additional Information
Source
Canadian Living Magazine: July 2004
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