Sink your teeth into these Irish Potato Biscuits for St Patty’s Day. Made with buttermilk and cheddar cheese, these biscuits are soft and fluffy with bursts of flavor from fresh green onion and parsley. They’re the perfect compliment to your Shepard’s Pie… or any weeknight dinner.
This recipe was originally given as a cupcake. Um, totally doesn’t fit that category AT ALL so the next person said they were muffins. Well, that didn’t quite fit either. As delicious as this recipe is, it’s not a muffin…way too savory to be a muffin. Both names were all wrong. I decided to make them my own and call them BISCUITS. They are biscuits! They’re soft and buttery with bursts of flavor sprinkled throughout. Small pieces of potato create different textures in each bite. The fresh chives, parsley and brightly colored cheddar cheese is visually beautiful and delicious! My kids really liked these and even asked if they could have them for breakfast the next morning. (Maybe they thought they were good enough to be muffins) hehe 😉
Ingredients
- 2 C potato (peeled and cut into 1/2 inch cubes)
- 2 1/4 C flour
- 1 T baking powder
- 1/2 tsp salt
- 1 egg
- 4 T vegetable oil
- 1 1/4 C buttermilk
- 3 heaping T fresh chives, chopped
- 3 T fresh parsley, chopped
- 1/2 C sharp cheddar cheese (grated)
Instructions
- Cook potatoes in boiling water for approx 8 minutes or until just tender. Drain and rinse in cold water and set aside.
- Preheat oven to 350 degrees.
- Combine flour, salt and baking powder in large bowl. Add buttermilk, egg, vegetable oil, chives and parsley. Gently fold in potatoes and cheese.
- Using an ice cream scoop, drop dough onto parchment-lined baking sheet. Bake for 18-20 minutes. Serve hot with butter.
Notes
adapted from food.com
