Parsley Potato Biscuits
- Prep. Time: n/a
- Cooking Time: 10-12 min.
- Ready In: n/a
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Ingredients
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp sugar
- 2 Tbsp SACO Cultured Buttermilk Blend
- 1 cup instant potato flakes
- 1 Tbsp dried parsley flakes
- 1/3 cup shortening
- 1 cup sour cream
- 1/4 cup water
Instructions:
Preheat oven to 450°F. In a large mixing bowl, sift dry ingredients together; stir in potato and parsley flakes. Cut in shortening until mixture resembles coarse crumbs. Combine sour cream and water with dry ingredients and mix just until dough follows fork around bowl. Turn out dough onto lightly floured surface. Knead 10-12 times. Roll out dough to 1/2 inch thickness. Using floured cutter, cut straight down; do not twist cutter. Brush tops with milk. Bake 10-12 minutes on ungreased baking sheet or until golden brown. Remove from oven and brush with melted butter.
This Recipe Yields: 12 biscuits.
Nutritional Info
| Calories | 194 |
|---|---|
| Calories from Fat | 86 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Trans Fat | 1g |
| Cholesterol | 11mg |
| Sodium | 269mg |
| Carbohydrates | 24g |
| Fiber | 1g |
| Sugars | 3g |
| Protein | 3g |
| Vitamin A | 3% |
| Vitamin C | 7% |
| Calcium | 11% |
| Iron | 7% |
Product used
Cultured Buttermilk
Bake Your Best with SACO Cultured Buttermilk Blend…Made with Real Sweet Cream, Churned Buttermilk!
- By Administrator, Madison, WI In Biscuits
