Potato and Ranch Biscuits

We intended to make drop biscuits but after a try or two, ended up with cut-out biscuits.  The dough is wet and you have to dust the counter well with flour as well as your biscuit cutter and your hands but they worked perfectly.  The wet dough allowed the otherwise heavy biscuits to rise into very nice biscuits and the dusting of flour made them attractive.

Because the dough is wetter than for most cut biscuits, it tends to stick to the cutter.  We used a biscuit and donut cutter so that we could push the cut dough from cutter using the hole in the top of the cutter.  A can with both ends cut out will work also.


2 1/2 cups pastry flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/4 cup ranch dressing
1 cup mashed potatoes
1 egg, beaten
3/4 cup milk
flour for dusting


Preheat the oven to 425 degrees.

  1. Mix the flour, baking power and salt together in a large bowl.  Set aside.
  2. In another bowl, combine the ranch dressing, mashed potatoes, egg, and mix together.  We used a whisk to combine these ingredients.
  3. Make a well in the dry ingredients and pour in the wet ingredients all at once.   Stir with a spatula only until mixed.  Do not over-mix.
  4. Turn the dough out onto a floured counter and pat the dough with a floured hand into a 3/4-inch thick slab.  Use a biscuit cutter to cut rounds.  With a thin spatula, move the rounds to greased baking sheet.
  5. Bake for ten to twelve minutes or until they start to brown.  Serve hot.