Potato Dill Biscuits

Potato Dill Biscuits

Cheryl Bennett
Food Blogger
Pooks Pantry

Yield: 8

A buttery potato dill drop biscuit, made fluffy and tender with the magic of dehydrated potatoes.  

Read the full post on this recipe from Pook's Pantry here.  



  1. Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
  2. In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add potatoes, baking powder, dill, salt and pepper. Mix for a few seconds until it is combined.
  4. Pour cream mixture into bowl of mixer and mix until just combined, do not over-mix. Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
  5. Using a 3 ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
  6. Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.