Hazelnut potato biscuits
Hazelnut potato biscuits
Ingredients / Lbs. Ozs. / Method
Butter, cold 2 lb.
Flour 2 lb. 10 oz.
Baking powder 3 Tbsp.
Salt 2 tsp.
Garlic powder 1 tsp.
Coarsely ground pepper 1 Tbsp.
Cut butter into dry ingredients by hand until crumbly texture forms.
Mashed potatoes, cold 2 lb.
Add. Mix at 2nd speed of 3-speed mixer until blended.
Hazelnuts, chopped 1 lb.
Add. Mix at 1st speed until blended.
Egg glaze:
Egg yolk 2-1/2 oz.
Water 4 tsp.
Combine.
Instructions: Turn dough onto floured board or table. Knead dough several times; roll to 2-in. thickness, refrigerate for 20 minutes. Knead dough several times again; roll to 2-in. thickness, refrigerate for another 20 minutes Cut into 2-in. rounds. Cut a cross into top of biscuits brush with egg glaze. Place on greased baking sheet and bake at 375·F for 25 minutes. Yields about 5 dozen biscuits.
Want to use this article? Click here for options!
© 2008 Penton Media Inc.
blog comments powered by Disqus
Bakery-Net Viewpoints: |
|
 |
Heather Henstock: |
| Read More Editor's Notes | |
Product Information
Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.
advertisement
Modern Baking Buyer's Guide
Indentify new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
The Bakery-Net e-Newsletter
Subscribe to the best baking e-Newsletter in the business. The Bakery-Net e-Newsletter brings monthly the best of Modern Baking and Baking Management magazines. Subscribe Now!
