Spud Island Biscuits 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



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


  • Iron 9.0
  • Folate 16.0
  • Calcium 9.0
  • Vitamin A 9.0
  • Vitamin C 2.0
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Baking & Desserts

Spud Island Biscuits