Fluffy Buttermilk Potato Biscuits

🇩🇪 Germany · Breakfast · 61 min · 220 °C · 260 kcal

Fluffy Buttermilk Potato Biscuits

AI-reconstructed recipe, reviewed by its author; inferred details are estimates. The photo is a screenshot from an Instagram reel, containing only the truncated title 'The fluffiest Buttermilk Potato Biscui...' and a shot of the finished baked good. The image did not contain an ingredient list or preparation method; the recipe was entirely reconstructed based on culinary knowledge regarding American biscuits. Ingredient quantities and units have been standardized to grams and milliliters.

👨‍🍳 Damian · Chef

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Ingredients

• flour — 300 g

• potato — 200 g

• butter — 100 g

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  coconut oil

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• buttermilk — 180 ml

• baking powder — 12 g

• baking soda — 3 g

• salt — 5 g

• sugar — 10 g

Steps

1. Thoroughly mash the cooked potatoes into a smooth purée and let them cool completely.
2. In a large bowl, mix together the wheat flour, baking powder, baking soda, sugar, and salt.
3. Add the cold butter cut into small cubes and quickly rub it into the flour using your fingers or a pastry cutter until pea-sized crumbs form.
4. Pour in the cold buttermilk and add the cooled potato purée. Gently stir with a fork just until the ingredients combine.
5. Turn the dough out onto a floured surface. Fold it in half 3-4 times to create layers, then gently pat down or roll out to a thickness of about 2-2.5 cm.
6. Using a round cutter, cut out biscuits without twisting the cutter so they rise nicely. Place them on a baking sheet lined with baking paper, spaced slightly apart.
7. Bake in an oven preheated to 220°C for about 15-18 minutes, until the biscuits are risen and golden brown.

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