1 small baking potato, peeled and cut into chunks
2 cups all-purpose flour, plus more for dusting (optional)
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 cup (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
1/2 cup chopped scallions, green part only
1 egg yolk
3 tablespoons sour cream
3/4 cup whole milk
Preheat the oven to 375°F and line a baking sheet with parchment paper or a nonstick baking mat. Cook the potatoes in boiling water until fork tender. Drain the water and cool the potatoes. Press the potato chunks through a ricer. You should have at least 1 cup of riced potatoes. Set aside.
Put the flour, baking powder, baking soda, and salt in a medium bowl and stir together. Add the butter and break it into pea-size pieces with your fingertips. Whisk 1 cup of the riced potatoes with the scallions, egg yolk, sour cream, and milk in a medium bowl. Pour the potato mixture over the flour mixture and gently stir the ingredients together. Don't worry about getting everything moistened.
Turn the dough onto a floured surface and pat into a 5-by-8-inch rectangle, about 1 inch thick. Cut out 6 biscuits using a 2-1/2-inch round cookie cutter. Place the biscuits on the baking sheet, evenly spaced apart. Dust the tops with a little flour, if desired. Bake until very lightly browned, 18 to 20 minutes. Remove the baking sheet from the oven and serve the biscuits warm.
From Savory Baking by Mary Cech. Copyright 2009 by Mary Cech. Published by Chronicle Books. Used by permission of the publisher. All rights reserved.
Copyright 2023 NPR. To see more, visit https://www.npr.org.