This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Potato Flake Biscuits are actually what I’d call scones – savoury scones. For Australians, “biscuits” means what North Americans call “cookies” but I know enough now from baking from North American cookbooks to expect a scone-type thing this week before I even looked at the recipe.
Biscuit? Scone?
Technically a biscuit and a scone are not the same thing: Bon Appétit claims they are not the same and Food 52 claims that one of the differences between biscuits and scones is that “biscuits are cut with a “biscuit cutter” (round), while the scones are cut into a “classic wedge shape” (triangle) or into sticks.” (what?). They concede that “scones can also be cut into circles or even squares.” Our scones growing up in Australia were ALWAYS round, sometimes square… never sticks or triangles. Perhaps today that has changed but Nana’s scones were always round. Scones contain eggs – sometimes? the BBC Good Food recipe does not and in Dorie’s “How to” for another biscuit recipe (Cottage Cheese Biscuits), she claims biscuits “usually” contain an egg)… SO MUCH CONFUSION.
Moving on…
This week’s recipe includes instant mashed potato flakes, some herbs, and Parmesan and as I was making them, I spotted the vegetarian chili thawing on the countertop and immediately knew how I would serve these biscuits – topped with chili for a riff on a baked potato topped with chili!
These come together pretty quickly if you have all the ingredients on hand (I now have a tiny package of instant potato flakes that I was fortunate to find – normally they come in huge packages) so I will remember these another time. They are flaky, buttery and so tasty. No photo of them being devoured with the chili!
Get the recipe for Potato Flake Biscuits on p 43 of Baking with Dorie.
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So fun to learn about the differences between biscuits, scones, and cookies. Here in Indiana, these are biscuits but I appreciate knowing the differences elsewhere. Your biscuits/scones look fantastic, such a pretty color on them. We ate ours with stew as I had an ED stew that I hadn’t made yet, your vegetarian chili sounds like just the thing also.
Yum!
Yours look appetizing and so golden!
The scone/biscuit debate will always be lively and interesting. Whatever you call these, I like that they are tall and layered, just like your pictures.
I need the whole recipe
you can find the recipe on p 43 of Baking with Dorie 🙂