Golden Biscuits with a Creamy Mashed Idaho® Potato Center
This recipe takes biscuits to a whole new level! Melt in your mouth biscuits are baked with a fluffy mashed potato mixture in the middle and served piping hot! Top with butter and/or gravy for an unforgettable mashed potato side dish.
Ingredients:
Biscuits
- 1 teaspoon vegetable oil
- 2 red bell peppers, washed, cored and diced small
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- 1 small bunch chives, minced
- Extra flour for rolling the biscuits
Mashed Potatoes:
- 3 pounds Idaho® potatoes, washed
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
Equipment:
- 1 muffin tin, standard size, either non-stick or greased
Directions:
- Preheat oven to 450ºF.
- Arrange the potatoes on a baking sheet. Place the tray in the center of the oven.
- Heat a medium-size sauté pan. Add the diced peppers and cook for 2 minutes, until the liquid escapes and the peppers become slightly translucent. Set aside to cool.
- Prepare the biscuits: In a large bowl, mix together the flour, baking powder and salt. Add the cream and mix the dough by hand. Once the cream has integrated with the flour, add the cheese, chives and peppers and "knead" them in. Place some extra flour on a clean, flat surface. (Note: If using the pre-made biscuit dough, simply knead in the grated cheese and proceed with the recipe from this point.) Turn the dough out from the bowl onto the flour. Flatten it until it is no more than half an inch in thickness. Cut it in half and place the two halves on a baking sheet. Refrigerate.
- When the potatoes are tender when pierced with the tip of a knife, remove them from the oven. Lower the oven temperature to 375ºF. Split the Idaho potatoes in half and use a spoon to "scoop" out the flesh in the center. Transfer to a bowl. Discard the skins. Whisk in the heavy cream and season with salt and pepper to taste. Add paprika, if desired, to make it slightly spicy. Refrigerate.
- Cut the biscuit dough into large rounds. Each piece should be big enough to cover the bottom and sides of the muffin mold. Gently press the dough into the bottom and line the sides. Fill the center with the cooled potato mix. Cut a smaller round for the "top" and place it on top of the mashed potatoes. Twist the edges so the top conceals the delicious "mashed" center. Alternatively, bake them without tops.
- Place the tray in the center of the oven and bake until light-golden brown, 10-12 minutes. Allow to cool slightly before removing them from the tin. Enjoy!
Print Recipe
Yield: 1 Muffin Tin, Standard Size
Source:
Alexandra Guarnaschelli
Butter and The Darby
New York, NY
