How exciting was it to have Favourite Recipes from Old New Brunswick Kitchens
I had such success with making Irish potato cakes from the Nova Scotia cookbook that I decided to begin by making potato biscuits.
You begin with a (scant) 3/4 cup of cooked mashed potatoes. I cooked mine in salted water which ended up being a bit of a mistake! Don’t do this, LOL.
Sift 3/4 cup flour, 1 tbsp baking powder and 1 tsp of salt.
Blend in 1 tbsp of shortening.
Add potatoes and 6 tbsp of milk, stirring lightly with a fork.
I was doing OK until I got to the part that says to drop by spoonfuls onto a cookie sheet. Um, how many? Are these like tablespoonfuls or teaspoon?
I decided to put together what looked like spoon-dropped biscuits to me and baked them in a preheated 400F oven for 15-20 minutes.
Just slightly golden, the way I like it. But a tad salty!!! Totally my fault.
Still, these were lovely. Surprisingly moist, even after a couple of days. I absolutely enjoyed these but next time I will not season the mashed potatoes. Even with being salty I still ate them all up and enjoyed every single one. Absolutely delicious.
I give this recipe four and a half out of five wooden spoons.
Mmm! I’ll definitely try these. Some of my favourite oldies in my recipe box are from NB kitchens 🙂
You’ve got a very pretty set of measuring spoons. (I don’t know why that sounds salacious, but it does).
I’m definitely a potato salter too, it just seems so right to add a bit doesn’t it? The biscuits look deelish, perfect alongside soup, I’ll have mine generously buttered please!
Good to know Lindsey! I look forward to exploring more recipes from this one. Thanks Debra! LOL. I like that! I will be writing about those spoons soon. They are lovely, couldn’t resist. Ava, I know, it does seem right doesn’t it? The first time I had these was with salted butter and OMG, too much salt! But if you don’t salt the potatoes, would be a perfect combo.
Oo, this transplanted New Brunswicker will be on the lookout for this book! I’m surprised I’ve never encountered this biscuit recipe before, but they sound fabulous. The reason I’m surprised is because I grew up in New Brunswick potato country.
I too love your measuring spoons, Suzie!
I thought of you immediately Kenora when this book arrived. Well you just have to make these biscuits, they’re perfect for you!
Thank you so much, so glad you love my spoons. I think I will write about them tomorrow. 🙂
Could be nice with a few bayleaves and a garlic clove to cook the potatoes…Then parmesan butter and a gaspacho…
These look delicious! 😀
WOW…this takes me back to when I was a kid…you have a potatoe ricer!!!! Well that’s what my Mom used to call it, making riced potatoe…where can I get one??? Do you know??? I’d love to make potatoe this way for my kids and take myself back to some yummy memories! Great photo Suzie!
Ooops, Suzie that was me (Pam), didn’t realize my husband was signed in, so sorry!!