Fadge (Irish Potato Biscuits)

Another recipe from the Borner Farm archives that I’ve been holding onto for quite some time. Finally had the opportunity to try it out, alongside a potful of Cabbage Roll Soup, and it was even more simple and delicious than it sounded. Very unlike any other biscuit I’ve had, since it consists primarily of potato and very little leavening. Untraditional and unconventional, and no less scrumptious! A great way to use up leftover mashed potatoes.

Fadge (Irish Potato Biscuits)

1 lb. (about 2 cups) mashed potatoes

1 egg

3 tablespoons oil or melted butter

3/4 cup flour (oat works wonderfully)

3/4 teaspoon salt

1 teaspoon baking powder

Minced chives or any additional seasonings desired

In a medium bowl, mix together mashed potatoes, egg, and oil or butter. Combine dry ingredients in a small bowl, then mix into potato mixture just until combined. Turn onto a floured surface and roll or press out to about 1/2″ thickness. Cut into desired shape and place on a greased baking sheet. Bake for 15-25 minutes, or until lightly browned underneath. Flip over and bake about 5-10 minutes more, until golden on both sides. Best served warm. Dough can be made a day ahead and refrigerated until ready to use, and biscuits can be lightly toasted or reheated in oven before serving. Yum!

This entry was posted in Breads and Baked Goods, Gluten Free and tagged , , . Bookmark the permalink.

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