Revised potato biscuit Recipe

by Unknown Feb 2019 917 Views

It was made for my dad the potato chip eater and for those people who love potato chips this for you.

I think it cookie or biscuit I make photo for later. <pic will be updated when retry again.

Ingredients

One russet potato "aka" baker's potato *1/4 of wedge is removed for tasting
{preparation ahead of time putting in fire-stove give it nice soft cooked taste but crispy outer edge.}

11/4 cup flour is good idea
Any flour to taste preference.

Pulp vegetable grinded down recently 1/4 cup to 3 TB

4TB Milk
4TB butter softened or slightly melted, 2TB of Oil...

1 tsp each
baking-soda,baking powder , optional: onion diced /I can't due my dad can't have it.

Seasoning
Salt it could be garlic salt.
Herbs that work well potato are dill

Directions

1) mash fresh potato down to where you be able not get too bulky when mixing drier ingredients.
Normally you consider a wet if you get cold or still hot.
Dry ingredients mix them together.
wet ingredients mix them them well together skin and all depending on your preferences

2) Turn into balls and then prepare the oven.
choose your season. Currently your balls are safe to sample if needs extra seasoning of choice.

3)350 or 375 whichever is warm and makes them crispy...Process 355

4)10 to 15 minutes is approx time for experimental bake you have watch the first batch and make adjustments.
experimented cooking time: if want biscuit golden crisply like make certain you have some egg wash to side to add it to top of dough. 11 minutes peek, cook to 15...

5) cooking all way through, and letting cool is essential.

6) initial thoughts: eating the biscuit potato was very strong in flavor.

Notes

if potato russet isn't to your liking you can try another variety that has better taste quality.
Pulp differs onion, kale or something give bit zest would pepper. You have finely grind up so not even picky eater can't taste it...

2) Chips or any decoy items you could just do plain version/ it still works, potato comes through nicely.
salt would recommended if your using a different potato and not russet kind.

3) no egg I think because if your making biscuit flavor, or some in between, add more butter, and milk it get you where you need to go.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 10
Yield: 15+
Style: American, West Coast

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