From the kitchen
Potato Milk Biscuits
Tender, flaky biscuits using cold potato milk in place of buttermilk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Cold Butter, cubed
- 1 cup Cold Potato Milk
Method
- Preheat oven to 450°F and line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, and salt together.
- Cut the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Pour in the cold potato milk and stir just until the dough comes together.
- Turn out onto a floured surface, pat to 3/4-inch thickness, fold over on itself twice, cut into rounds, and bake 15 to 18 minutes until golden.
Kitchen note
Keep everything genuinely cold, the butter, the milk, even the bowl if your kitchen is warm, for the flakiest layers, the same rule that applies with any milk in this style of biscuit.
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