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Author Topic: Honey-Rosemary Potato Drop Biscuits  (Read 1428 times)

Offline StaceyO

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Honey-Rosemary Potato Drop Biscuits
« on: January 05, 2010, 12:08:44 PM »
These could also be rolled out on a floured surface and cut out. Just form the dough into a disk and chill for about 30 minutes beforehand.

Honey-Rosemary Potato Drop Biscuits
By Stacey Olson Woodruff
Yield: 12 biscuits


1/2 cup water
1 medium Iacopi Farms yellow potato, medium dice
1 cup brown rice flour
1 cup white rice flour
1/2 cup potato starch
2 tsp baking powder
1 tsp Celtic sea salt
1/4 tsp xanthan gum
1/4 cup solid coconut oil, chilled
2 tbsp fresh rosemary, minced
1 large egg, lightly beaten
2/3 cup plain almond milk
4 tbsp honey


Preheat oven for 450.

In a medium sauce pan fitted with a steamer insert, add water and potatoes. Steam potatoes until tender, approximately 8 to 10 minutes. Remove from heat and transfer to a medium bowl. Using a potato masher, mash potatoes until smooth. Set aside to cool.

In a food processor, combine flours, potato starch, baking powder, salt and xanthan gum. Drop in chilled coconut oil in 1/4 teaspoons. Process until mixture resembles coarse meal, about 2 minutes. Add potatoes and rosemary and process for 1 minute.

In a small bowl, whisk together egg, almond milk and honey. Add to flour and potato mixture and process for 1 minute, until dough forms and clears the sides of the canister.

On a parchment lined rimmed baking sheet, drop dough into 12 mounds, spaced 1 1/2 inches apart. Bake for 15 to 18 minutes until golden and a toothpick inserted comes out clean. Serve warm with extra honey or preserves of your choice.