1½ tsp salt, divided (1 tsp in dough, ½ on potato filling)
½ cup + 1 tbsp (125 grams) unsalted butter, semi-frozen
1 large potato, cooked with the skin
1 egg
sesame
coarse salt
Instructions
In a bowl of your stand mixer, combine the flour and the dried yeast. Add the warm milk, water, 1 tsp salt, vegetable oil and mix until combined and not sticky (about 10 minutes).
Allow the dough to rise for about 1 hour or until doubled in size.
Place the dough on a well floured surface, roll out to about ⅓-inch (1 cm) thickness.
Grate the butter and the potato over the surface of the dough. Sprinkle with ½ tsp salt. Fold the dough in half. Then fold into thirds. Roll out again into about ⅓-inch (1 cm) thickness. Allow to rise for about 20 minutes.
Line baking sheets with parchment paper. Preheat the oven to 350 °F (175 °C).
Using a 2.5-inch (6.5 cm) floured round cutter (or the edges of a glass or mug), cut out rounds.
In a separate bowl, whisk the egg lightly. Brush the top of each biscuit with the egg wash, then sprinkle with the sesame seeds and the coarse salt.
Bake at 350 °F (175 °C) for about 25 minutes, or until golden.
Enjoy!
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2016/05/17/soft-potato-biscuits/