Hi guys! It’s biscuit time!
I have a real treat for you today. If you like biscuits, then I am sure you will become fans of these potato ones. Us, in the little household of ours, definitely are.
These biscuits are soft and flaky, almost like puff pastry. They are full of gorgeous buttery flavor. And they even have potatoes incorporated in them which adds them a new, unusual and very tasty dimension.
They are definitely worth trying.
With lots of love,
- 3¾ cups + 2 tbsp (500 grams) all-purpose flour
- ¾ cup (175 ml) milk, warm
- ¾ cup + 2 tbsp (200 ml) water, warm
- ½ cup (100 ml) vegetable oil
- 1 packet (7 grams) instant dried yeast
- 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
- coarse salt
- 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.
This recipe was adapted from here.