28 June 2007

Eat Your Way Across Canada.....Prince Edward Island.....**Spud Island Biscuits**




In honour of Canada Day, July 1st, I am arm-chair travelling with food across the country. Prince Edward Island is another of the Atlantic provinces. It joined Confederation in 1873. There is an abundance of fresh seafood such as lobster, mussels, clams, etc. But, when I think of P.E.I. I think POTATOES!! (and of course Anne of Green Gables who was given life in 1908 by P.E.I.'s most fanmous writer Lucy Maud Montgomery!!!). The P.E.I. potato has a flavour that is unique because of the island's rich red sandy soil, clean air and water, and it's long cold winters which provide the perfect environment for growing potatoes of the highest quality.


This recipe for potato biscuits comes from Canadian Living Magazine. The addition of potato makes a nice, moist biscuit.

**Spud Island Biscuits**


2-1/4 cups (550 mL) all-purpose flour
1 tablespoon granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup (125 mL) cold butter, cubed
3/4 cup (175 mL) shredded Gouda cheese
1 cup (250 mL) buttermilk
3/4 cup (175 mL) mashed potatoes
1 egg yolk

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cayenne pepper. With pastry blender, cut in butter until crumbly with a few larger pieces. (On the food network they freeze their butter and then grate it; this works well). Sprinkle with 1/2 cup (125 mL) of the cheese.

In separate bowl, whisk buttermilk with potatoes until smooth; pour over dry ingredients. With fork, toss together until ragged dough forms. Turn out onto floured counter; knead 3 - 45 times until dough holds together. Press into rectangle about 9 x 6 inches (23 x 15 cm). Cut into 12 finger-shaped biscuits.

Dust rimless baking sheet generously with all-purpose flour, transfer biscuits top sheet. Brush with egg yolk; sprinkle with remaining cheese. Bake in centre of 400F oven until golden brown, about 18 minutes.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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