I finally found a way to use up those leftover potatoes no one eats! This is a wonderful savory biscuit recipe! They turned out moist on the inside and nice and crunchy outside just the way I like 'em! The potatoes I used were red skin ones that I had "smashed" with butter, fresh rosemary, thyme & chives the night before so that really gave these biscuits great flavor! I didn't use all the water called for, maybe half of it. Also I used about 1/2 the sugar called for. I didn't really knead the dough, just pressed it together then patted it out. I got 16 biscuits out of it! These are only second to Kentucky biscuits on this site (only because you can eat those ones with jam, these ones just didn't taste as good cold)
Date Posted: Sep. 1, 2008
Photography Notes: Canon A570IS Digital Camera on AUTO settings, flash and macro
Cooking Level: Intermediate
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