Ingredients
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1 teaspoon baking soda
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1 lb red potatoes, cut into 1/2-inch cubes (about 2 medium)
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1 1/2 cups all-purpose flour
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1/4 cup granulated sugar
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1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
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5 tablespoons grated parmesan cheese, divided
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4 tablespoons dried chives, divided
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2 eggs
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1/3 cup vegetable oil
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1/4 cup plain Greek yogurt
Instructions
- Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
- Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
- In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
- In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
- Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.