ÃÛÌÒÁµÈË

Irish Potato Biscuits

Photo Credit
Vizual Studio/shutterstock
The Editors
Yield
Makes 12 to 18 biscuits.
Category
Quickbreads, Coffee Cakes
Course
Side Dishes
Occasions
St. Patricks Day
Sources
Weekly Wisdom
Ingredients
6 to 8 potatoes
1 cup milk or cream
1 tablespoon melted butter
salt, to taste
1/2 cup self-rising flour (approximately)
Instructions

Preheat oven to 400 degrees F. Boil and mash the potatoes, making sure they are free of lumps. Add the milk, butter, and salt. Add just enough flour to make a soft dough, then lay it on a floured board and roll out quickly and lightly to a half-inch sheet. Cut into rounds; bake about 10 minutes, or until just crisp on the outside. Butter and eat before they fall.

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Comments

Amy (not verified)

2 years 4 months ago

Hello!
What if you already have homemade mashed potatoes with butter, cream cheese and milk already added to it? Can that be used as well, or is it not recommended? If so, what adjustments should I make? Thanks!

Hi, Amy. If the mashed potatoes didn’t have cream cheese in them, we would say go ahead and use them and just add the called for flour. 

Arlene Mayotte (not verified)

4 years 2 months ago

Question----
Can these biscuits be "dropped" or do they have to be rolled and cut with a biscuit cutter

Hi, Arlene. We definitely recommend rolling and cutting these biscuits.

Carol (not verified)

4 years 9 months ago

How many cups of mashed potatoes should 6-8 yeild, mine are mostly small.
Thanks

MP (not verified)

5 years 8 months ago

I’m also interested to know what type of flour to use in this recipe. No one responded to Dianne’s question - thanks!

Hi, MP. Yes, you should use self-rising flour. We have fixed the recipe to reflect this.

Dianne (not verified)

5 years 8 months ago

What type of flour? I'm assuming self rising and not all purpose since you didn't list a leavening agent and does the type of potato used make a difference?

BJ (not verified)

7 years 8 months ago

Can you freeze these and can I use instant mashed potatoes?