Potato Biscuits with Chives
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 starch also holds on to more water than wheat starch, which keeps these biscuits moist. And luckily, we found that instant potato flakes work even better than real mashed potatoes. To flavor these biscuits, we chose some traditional potato partners: buttermilk and chives.
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