We took our potato and ranch biscuits, substituted sour cream for the ranch dressing, and added fresh chives. These biscuits were very good.
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
1/3 cup sour cream
3 tablespoons fresh chives snipped into pieces
1 cup mashed potatoes
1 egg, beaten
3/4 cup milk
flour for dusting
Preheat the oven to 425 degrees.
- Mix the flour, baking power and salt together in a large bowl. Set aside.
- In another bowl, combine the sour cream, chives, mashed potatoes, egg, and mix together. We used a whisk to combine these ingredients.
- 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.
- 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.
- Bake for ten to twelve minutes or until they start to brown. Serve hot.