MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Potato Buttermilk Biscuits
Categories: Breads, Potatoes, Dairy, Cheese, Biscuits
Yield: 20 Servings

1 md Baking potato;
- rinsed, dried
2 c All-purpose flour
1 tb Baking powder
1/4 ts Baking soda
1 ts Salt
1/2 ts Black pepper; coarse ground
6 tb Unsalted butter;
- very cold, diced, plus:
2 tb Butter; melted
1/4 c White Cheddar cheese;
- shredded
2 tb Chives; chives
1 c Buttermilk

Preheat the oven to 425?F/218?C.

Line a baking sheet with parchment paper, and set aside.

Cook the potato in a microwave, an oven, or in boiling water until
almost fork-tender (see Cooks' Note). Let cool completely. Using a
paring knife, peel the potato, and then shred with a box grater.

In a large mixing bowl, combine the flour, baking powder, baking
soda, salt, and pepper. Add the cold butter and cut in using
2 knives, a pastry blender, potato masher, or your hands, until the
dough resembles coarse crumbs the size of peas. Fold in the cheese,
chives, and shredded potato.

Add the buttermilk and stir with a wooden spoon until the dough
just comes together. It'll be sticky, but don't panic. Transfer to
a well-floured work surface and knead a few times to smooth it out.
Fold the dough onto itself about 4 times, turning clockwise after
each fold. Pat the dough with your hands until it's about 3/4"
thick.

Use a 2" round cookie or biscuit cutter to cut into rounds. Place
the biscuits on the prepared baking pan just barely touching each
other. Gather scraps and repeat patting and cutting. You should
have 20.

Brush the biscuits with the melted butter, and bake until golden
brown, 18 to 20 minutes. Let cool before serving. Store any
leftovers in an airtight container in the refrigerator for up to
4 days.

Note:

If you cook the potato all the way, it'll be really difficult to
peel and grate later on, so make sure to cook it just a bit shy of
almost done. I use the microwave to make it easy and fast.

Recipe by Jonathan Melendez, Adapted from The Slider Effect

Recipe FROM: Epicurious, Aug 2016

Formatted by: Dave Drum, Nov 6, 2016

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