Yesterday I woke up early and walked to the bakery where I was trained these last few weeks. It appears that I will be starting to work on the sales side of the operation tomorrow, with the likely possibility of being able to fill in for people in the bakery proper when need be. I suppose that is better than nothing and at least I will be able to somewhat replenish my quickly dwindling financial funds.
I returned home and decided to bask in the buttery sunlight of the kitchen while making potato and cheddar biscuits.
Potato and Cheddar Biscuits
1 1/4 C baking potato
2 C unbleached flour
1 tsp salt
1 Tbl baking powder
5 Tbl butter
1/4 C milk
1 Tbl poppy seeds (or other seeds such as caraway or fennel)
3 Tbl cheddar cheese (shredded)
2 Tbl water
Preheat oven to 450F
Chop the potatoes into cubes and add to salted boiling water (you can peel the potatoes if you so desire). Boil for about 10 minutes or until they are tender when pierced with a fork.
Drain and transfer to a small bowl. Mash the potatoes and allow to cool.
In a separate and larger bowl combine the flour, salt, and baking powder. Cut the butter into small pieces and rub into the flour mixture until it resembles a coarse meal. Add the potatoes and the milk. Combine until a sticky dough is formed.
Grease or line a baking sheet.
Using your hands form the dough into 10 rounds about 1/2 an inch in thickness and place on the baking sheet.
Whisk the egg with the water in a small bowl. Brush the biscuits with the egg wash. Add the poppy seeds to the tops of each.
Bake for about 10 minutes and then add the cheddar cheese to the tops of each.
Bake for another 10 minutes or until risen and golden brown. Serve warm.
These biscuits are moist and filling. They have a silky texture and the cheddar cheese brightens the mellow flavor. Wrapped in foil they will keep for a day or two, though they won’t look as pretty.