Monday, March 15, 2010
Cheese and Potato Biscuits
The unusual addition of creamy mashed potato gives these whole wheat biscuits a light moist crumb and a crisp crust. A sprinkling of mature Chedar and sesame seeds adds the finishing touch.
Whole wheat flour - 1 cup
Salt - 1/2 tsp
Baking powder - 4 tsp
Unsalted butter - 3 tbsp, plus extra for greasing
Eggs - 2, beaten
Low-fat milk or buttermilk - 1 1/3 cups
Cooked, Mashed Potato - 1 1/3 cup
Fresh Sage - 3 tbsp, chopped
Mature vegetarian Cheddar - 1/2 cup, grated
Sesame seeds - for sprinkling
1. Preheat the oven to 425 F. Grease a baking sheet.
2. Sift the flour, salt and baking powder into a bowl. Rub in the butter using your finger tips until the mixture resembles fine bread crumbs, then mix in half the beaten egg and all the milk or buttermilk.
3. Add the mashed potato, sage and half the Cheddar, and mix to a soft dough using your hands.
4. Turn out dough on to a floured surface and knead lightly until smooth. Roll out the dough into 3/4 inch thick, then stamp out nine biscuits using a 2 1/2-inch fluted cutter.
5. Place the biscuits on the prepared baking sheet and brush with the remaining beaten egg. Sprinkle remainder of the cheese and the sesame seeds on top and bake for 15 minutes until golden.
6. Transfer to a wire rack and leave to cool.
- Use unbleached self-rising flour instead of whole wheat flour and baking powder, if you wish
- Fresh rosemary, basil, or thyme can be used in place of sage.
Fresh sage is thought to assist the digestion of rich food and also acts as a stimulant to the central nervous system.