Makes 8-10 biscuits Difficulty
1 large red potato (approximately 1 cup), cut into 1/2-inch dice 1-1/2 cups gf flour 2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/4 teaspoon salt 3 Tablespoons unsalted butter, cut into small pieces 3/4 cup sharp cheddar cheese, grated 1/2 cup plus 1 Tablespoon buttermilk 1 egg, lightly beaten 2 Tablespoons milk
Preheat the oven to 425°F.
Cook the diced potato in salted boiling water for about 15 minutes or until very tender. Drain and mash potato. Let cool.
In a medium bowl, combine the gf flour, baking powder, baking soda and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add the mashed potato, cheese, buttermilk and egg. Stir until just moist.
Turn dough out onto a lightly gf floured surface. Knead lightly 3-4 times. Shape dough into a disc about 3/4-inch thick. Cut with a 3-inch biscuit cutter and place biscuits on a baking sheet. (You can gather up the remaining dough and reform it to get a few more biscuits.) Brush the tops of the biscuits with milk. Bake at 425°F for 20 minutes or until golden. Serve warm or at room temperature.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.