Fluffy and tender biscuits made light and airy with buttermilk mashed potatoes. These biscuits set the holiday off right with a spiced cranberry and orange jam.
2 each (11 ounces or 350g) Medium Russet Potatoes
1/3 cup (80 ml) Buttermilk, chilled
¼ cup (60g) Sour Cream
•2-1/4 cups (260g) Cake Flour, plus additional for dusting
1 tablespoon (15g) Baking Powder
¼ teaspoon (2g) Baking Soda
2 tablespoons (60g) Granulated Sugar
1-1/2 teaspoon (15g) Sea Salt
7 tablespoons (230) Cold Unsalted Butter, frozen is even better
1 each (55g) Large Egg, beaten with 2 tablespoons of cold water
3-1/2 cups (420g) Fresh or Frozen Cranberries
•3/4 cup (150g) Granulated Sugar
½ cup (120 ml) Frozen Orange Juice Concentrate
½ cup (120 ml) Water
2 pieces (6g) Star Anise
1 each (10g) Cinnamon Stick
1/4 teaspoon (2g) Chinese Five Spice
½ teaspoon (5 ml) Vanilla Extract
Prep Time: 60min | Cook Time: 15min
Preheat the oven to 425 F (218 C).
Adjust the oven rack to the center of the oven.
Pierce the potatoes with a fork or a pairing knife and place them on a baking sheet. Bake the potatoes for 45 minutes or until they are fork-tender. Tip: To ensure the potatoes are super light and fluffy use a probe thermometer to check the internal temperature, the thermometer should read 205 F (96 C). Remove the potatoes from the oven and allow them to cool for 5-10 minutes.
After the potatoes have cooled slightly but are still hot carefully remove skin and pass the potato flesh through a potato ricer or a food mill. If you do not have a potato ricer or food mill you can mash the potatoes with a fork or potato masher. Add the buttermilk and sour cream to the potatoes and fold the potatoes with a rubber spatula until they are just incorporated. Be careful not to over mix the potatoes or they may become gluey.
In a large bowl combine the cake flour, baking powder, baking soda, sugar, and sea salt. Mix the dry ingredients until well combined.
Using a box grater, grate the butter into the flour mixture and using a fork or the tips of your fingers gently crumb the butter into the flour mixture. Tip: This can all be done in a food processor to save time. When finished the butter and the flour should resemble a coarse meal.
Add the cooled mashed potato mixture from step 4 and fold into the flour and butter mixture until it is just combined, over mixing the biscuit dough during this step will result in tough biscuits. Don’t over mix during this stage.
Gently turn the dough out onto a lightly floured work surface, lightly sprinkle flour on the top and pat down the dough with your hands until it is about 1-inch thick. Fold the dough gently onto itself by folding it like an envelope. Then rotate the dough 90 degrees and fold it like an envelope again. Rotate the dough 90 degrees again and repeat the fold one more time, pressing or gently rolling the dough about 1 inch thick each time. Cover the biscuit dough with plastic wrap and allow it to rest for about 15 minutes in the fridge. In the meantime, clean up your work surface and apply a light dusting of fresh flour.
Remove the dough from the fridge and place it on the floured surface. Gently press or roll the dough to a one-inch thick rectangle about 6 inches by 12 inches. Using a very sharp knife cut the biscuits into 3×3 inch squares. At this stage you could also use a biscuit cutter for round biscuits but cutting the biscuits into squares ensures no wasted dough. If using a round cutter, you can rework the scraps to make more biscuits, however, working the dough more means the second batch of biscuits will be slightly tougher than the first.
Place the biscuits on a non-stick baking sheet or line it with parchment paper if a non-stick version isn’t available. Brush the biscuits with the beaten egg and water mixture. Bake the biscuits for about 15 minutes or until they are golden brown and risen.
Allow the biscuits to cool for about 20 minutes before enjoying.
To make the cranberry jam, bring all the ingredients to a boil in a medium saucepot. Stirring occasionally over medium heat, cook the mixture until the jam has reduced by about a third. Remove from the heat and discard the star anise and cinnamon stick. Place the jam into a glass crock or jelly jars and store in the refrigerator for 2-3 weeks. Enjoy the biscuits with the jam and some butter.
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