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.