Do not judge a biscuit by its appearance.
Just as with people, rolled biscuits involve a lot more work and time and effort and are therefore prettier; however, just as with people again, drop biscuits are just as delicious, and show that it is what is inside that counts.
Ok, confession. Originally these were intended to be rolled biscuits, but I did not have the time or patience to deal with rolling ridiculously sticky dough out today.
These biscuits are very soft and very moist*. And they manage to be that way with no butter or oil. Oh, heaven.
I’m going to give you a wonderful tip: these biscuits are a zillion times tastier (and therefore a zillion times more dangerous) if you use sweet potato instead of regular old Yukon gold potato. I’m not sure I can suggest using red potatoes for this…I think those might not come out too well. If someone tries using red potatoes, let me know how it turns out!
*Due to their moistness, if you do not eat all these within the first few hours of making them, I suggest storing them in the refrigerator to make them last longer. Moldy potato drop biscuits are no good. No, no, no.
1 c white whole wheat flour
1/2 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 Tbsp sugar
3/8 c 1% milk
1/2 c mashed potatoes**
1/4 c non-fat plain yogurt
Servings: 9 biscuits
Heat oven to 400oF. Bring a pot of water to a boil over high heat. Add diced potatoes and boil until fork-tender. Mash the potatoes. While the potatoes are still boiling, whisk the flour, baking powder, baking soda, salt, and sugar together in a bowl. Then add the milk, yogurt, and mashed potato. Stir well until combined. Drop by heaping spoonful onto a cookie sheet. Bake for 13-16 minutes, or until the bottoms and edges are lightly browned. Enjoy!
**I used Yukon gold potatoes.