Potato Scallion Biscuits

Recipe Ingredients

3 tablespoons	45ml	Yukon Gold or russet potatoes - (12 oz ea) (medium)
2 cups	396g / 13oz	Butter - (4 sticks) - melted
2 cups	125g / 4.4oz	All-purpose flour
3 tablespoons	45ml	Baking powder
1/2 tablespoon	7.5ml	Baking soda
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2/3 cup	157ml	Buttermilk
4		Scallions - sliced thinly

Recipe Instructions

Preheat oven to 375 degrees. Grease a cookie sheet. Scrub the potatoes clean and place on the prepared cookie sheet. Bake in the skins about 45 minutes until very soft. Peel and mash with the butter while still warm.

Turn the oven up to 400 degrees. Sift together the dry ingredients and mix into the potatoes. Add the buttermilk and scallions and combine. Don't overmix. The dough will be quite sticky. Pat the dough down to 1/2 inch on a floured board and cut out with a floured biscuit cutter. Place 1 inch apart on the cookie sheet. Alternately, you may drop dough by the tablespoonful onto the cookie sheet. Bake for 20 minutes until well browned. Serve warm with marmalade and country ham.

This recipe yields about 18 biscuits.

Source:
Cookbook Digest, Sep/Oct, 1999

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