Potato Biscuits with Cheddar and Scallions
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By Rebeccah Marsters
Appears in Cook's Country October/November 2014
The science was promising, but the biscuits were disappointing. We found an unlikely solution in a convenience product.
WHY THIS RECIPE WORKS
To achieve a supremely flaky biscuit, we turned to an unexpected ingredient: potato. Since potatoes don’t have gluten (the chewy protein that gives structure to bread), adding them to baked goods results in a more tender crumb. Potato starc...
