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.
