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Recipe Detail Page
Swiss Potato Drop Biscuits
Winter 2004
The classic combination of potatoes and Swiss cheese makes these unusual biscuits resemble little haystacks.
Makes 12 biscuits
1 medium cooked potato, cooled
1 cup (250 mL) cold milk
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
¼ cup (50 mL) cold butter, cut into small pieces
1 large or 2 small green onions, minced
1 cup (250 mL) grated Swiss Emmenthal cheese, divided
1. Arrange rack just above centre of oven; preheat to 450°F (230°C).
2. Line a large baking sheet with parchment paper or coat with cooking spray. Peel and coarsely grate potato. Measure out 1 cup (250 mL) of grated potato; stir into milk and set aside. Stir flour with baking powder and salt. Using a pastry blender or 2 knives, cut cold butter into flour mixture until only tiny bits of butter are visible. Stir in half of green onion and half of cheese. Then stir in milk mixture until a moist dough forms.
3. Dollop dough onto prepared sheet in 12 equal mounds about 2-inches (5-cm) apart. Sprinkle with reserved cheese and remaining green onion. Bake for 10 to 12 minutes or until golden. Serve right away.
Makes 12 biscuits
