Note: These are great used as breakfast sandwiches. If that is how you will use them, use a larger cutter. Your yield will be less but they should be big enough to place a cooked egg and cheese in the middle. You may need to adjust cooking time.
- 1 medium potato (about 6 ounces)
- 1 stick very cold butter (8 tablespoons), cut into 16 pieces
- 1/3 cup cold buttermilk
- 2 cups all-purpose flour, plus a little for flouring the surface of your counter
- 2 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- Pinch of cayenne
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
- ¼ cup shredded sharp cheddar cheese
- 2 ounces thinly sliced prosciutto
- Place the potato in the microwave and cook on high for five minutes. Remove skin and cool completely. It is imperative that the cooked potato is refrigerated and cooled completely before continuing this recipe. Place the chilled potato in a small bowl and mash the flesh. Add the cold buttermilk and mix very well. Hold in the refrigerator until needed.
- Preheat the oven to 425 degrees.
- Cut the butter, place on a plate and put in your freezer while you measure out the flour and other ingredients.
- In the food processor, add flour, baking powder, baking soda, sugar, cayenne, salt and pepper. Pulse four times to blend dry ingredients.
- Add the cold butter from the freezer (not frozen) one piece at a time so every piece is covered in flour. Pulse six times until the butter is the size of small peas.
- Add potato-buttermilk mixture in dollops around flour mixture. Add basil, cheddar and ham and pulse just until a soft dough forms. (Pulse for about 10, two second pulses.)
- Pour out onto a floured surface and gently pat down and fold in half three times. Then roll to one inch thick and with a 2 ½ inch cutter, cut straight down and pull straight up. Repeat until there is no room to make a full round shape. Pull up dough scraps and roll back out for a second cutting. The remaining scraps should be discarded. One recipe should yield a dozen small biscuits.
- Place biscuits on parchment lined sheet pan well separated and bake 16 – 18 minutes turning the pan once halfway through. (They must not be placed too close together. Because they are dense, they need heat around all sides to rise properly) When done, biscuits should be puffed and slightly browned on top. Cool on a wire rack for 10 minutes and serve with butter.