Biscuits – an heretofore unknown (to me) recipe

Posted on February 2, 2021 by Stella

We have talked several times about the proper way to make biscuits, especially about the kind of flour to use. I recently obtained a bag of White Lily self-rising flour, and they do produce good biscuits.

This recipe contains equal parts of flour and mashed potatoes. I haven’t tried it yet, but I will. I do trust this guy’s evaluation of recipes, though, and I love potatoes.

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14 Responses to Biscuits – an heretofore unknown (to me) recipe

  1. Pa Hermit says:
    February 2, 2021 at 4:42 pm

    Biscuits and sausage gravy, my fave breakfast of all time!

    Liked by 4 people

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  2. hoosiertruthfan says:
    February 2, 2021 at 5:09 pm

    I’m a collector of old cookbooks. It’s so much fun to pull them out and play with something I may not have done previously.
    I taught myself to bake and then to cook. My mom loved cooking and baking but not teaching. My work around was to bake/cook late at night. There were some disasters but most of the time the family woke up to a delicious aroma and something to enjoy for breakfast or later in the day.

    My recent challenge is adapting lifelong favorites to a celiac diagnosis. Being gluten free changes everything in the food world. I miss the breads a lot. It would be interesting to try potato biscuits. A favorite of mine is gnocchi, just had it for lunch, so potato can yield some delicious products with great texture.
    I bet they’re right, you’d want those biscuits on a greased pan to give a nice crispy bite out of the oven.

    Liked by 1 person

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    • stella says:
      February 2, 2021 at 5:15 pm

      Yes the biscuits are cooked on a greased pan! Unfortunately, both the biscuits and the gnocchi contain wheat flour. I suppose the gnocchi could be made with another kind of flour. I’m not sure about the biscuits, though.

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      • hoosiertruthfan says:
        February 2, 2021 at 5:35 pm

        I’ve found a great GF gnocchi I use called Corabella. Price is good and the taste is the best of any I’ve tried. I get creative with my sauces and could easily have gnocchi once a day but limit myself to a couple of times a week.

        Getting breads right GF is tricky. I’ve tried some of the flour blends most of which are meant to be 1;1 for any recipe. They use a mix of sweet rice flour, rice flour, cornstarch and so forth. None yield exceptional results but it doesn’t stop me trying. 🙂

        It’s weird how the different flours change the texture and mouth feel. Even thickening up gravies and sauces can be challenging. GF flours tend to give them a grainy texture which isn’t ideal.

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  3. JTR says:
    February 3, 2021 at 12:16 pm

    Potato Biscuits made with sweet potatoes is good too!

    Liked by 2 people

    Reply
  4. just stevie says:
    February 3, 2021 at 2:02 pm

    I’ve been watching the ‘Glen and Friends Cooking’ for awhile now. I enjoy his Wednesday cocktails too from old bartender books.

    …and for those GF friends…I’ve been testing out Einkorn flour. It has much less gluten than most flours and I can tolerate it much better than the store bought shelf flours. It’s not GF but it’s a ancient grain that hasn’t been hybridized…and organic means no GMO or sprayed with glyphosate herbicide.

    Liked by 1 person

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    • stella says:
      February 3, 2021 at 2:27 pm

      I have been watching Glen for a long time now too. He’s a favorite. A new favorite is Helen Rennie. She’s a Russian immigrant who lives in Boston. Came to the US when she was 13.

      I haven’t tried Einkorn flour yet, but I do love to eat Farro, which is another ancient grain. This recipe for Farro mushroom risotto is the bomb! I made it recently, and plan to make it again this week.

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