Red Potato Parmesan and Chive Drop Biscuits Rsc
Elevate your biscuit game with these irresistibly savory Red Potato Parmesan and Chive Drop Biscuits. Perfectly blending the earthy richness of skin-on mashed red potatoes, the sharp nuttiness of Parmesan cheese, and the fresh, herby brightness of chives, these biscuits are a flavor-packed twist on a classic. The cold, diced butter ensures a tender, flaky texture, while the buttermilk and beaten egg bring just the right amount of moisture for a light, airy finish. With no rolling or cutting required, these drop biscuits are quick to make and bake in just 18 minutes, making them an ideal side for soups, stews, or brunch spreads. Whether served warm from the oven or at room temperature, these golden, fluffy biscuits are guaranteed to be a crowd-pleaser. Perfect for busy weeknights or special occasions, this recipe will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 cup (mashed, skin-on) Red potatoes
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 cup (cold, diced) Unsalted butter
- 0.75 cup Grated Parmesan cheese
- 0.25 cup Chopped fresh chives
- 0.75 cup Buttermilk
- 1 large (beaten) Egg
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and dice the red potatoes if desired. Boil in salted water until tender, about 10-12 minutes. Drain, mash with a fork or potato masher (leaving skin on if preferred), and set aside to cool to room temperature.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the cold, diced butter into the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until pea-sized crumbs form.
Fold the mashed red potatoes, grated Parmesan cheese, and chopped chives into the flour and butter mixture until evenly distributed.
In a separate small bowl, whisk together the buttermilk and beaten egg. Gradually pour this mixture into the dry ingredients, stirring until a sticky dough forms. Be careful not to overmix.
Using a large spoon or an ice cream scoop, drop portions of the dough onto the prepared baking sheet, leaving about 2 inches of space between each biscuit.
Bake in the preheated oven for 16-18 minutes, or until the biscuits are golden brown and cooked through.
Allow the biscuits to cool on a wire rack for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
