Red Potato Parmesan and Chive Drop Biscuits #RSC |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Savory Dinner Biscuits, loaded with favor and made with a hint of sweetness. The recipe is an original creation using Hidden Valley Original Ranch Seasoning Mix, red potatoes, Parmesan cheese, Greek yogurt and dried chives. Ingredients:
1 lb red potatoes, cut into 1/2-inch cubes (about 2 medium) |
1 1/2 cups all-purpose flour |
1/4 cup granulated sugar |
1 teaspoon baking soda |
1 (1 ounce) package hidden valley original ranch seasoning mix |
5 tablespoons grated parmesan cheese, divided |
4 tablespoons dried chives, divided |
2 eggs |
1/3 cup vegetable oil |
1/4 cup plain greek yogurt |
Directions:
1. Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
2. Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
3. In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
4. In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
5. Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.
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