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Julie Hoag Writer

Grandma Inspired Potatoes and Biscuits

May 22, 2017

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Easy Potato Biscuits smeared with butter. Tasty with my Easy Swee Bean Chili recipe. Biscuits with potatoes cooked in a roaster oven. Easy bread recipe
Easy Potato Biscuits smeared with butter….Yum! Photo credit: Julie Hoag

Potato Biscuits

 

Try my easy Grandma Inspired Potato Biscuits! I am sharing my super easy recipe with you, a recipe that works fantastically for busy moms. I’m a busy mom and sometimes, I just need to use something a company made because they have done such an amazing job crafting their product. This recipe is inspired by my Grandma.

Grandma’s are often awesome wells to draw from when looking for inspiration for cooking because they’ve been cooking all their lives. No one can top grandma experience. My Grandma continues to be an inspiration to me to this day even though she is no longer alive. She was one of the best cooks I’ve ever known. Her cooking was so good, amazing really. Memories of her dishes still linger in my thoughts as delicious remnants of the past. She was an amazing person who was as strong as she was stubborn, and more talented in the kitchen and down to earth than anyone I’ve ever met in my life. She was a true gem.

Since she isn’t alive anymore, I can’t drill her for her cooking secrets. I have to go off of memory and take stabs in the dark to make some of the dishes she made. One in particular, the one this post is about, was so good and I can’t quite emulate it, BUT I’ve made something similiar that I love. My Grandma Inspired Potato Biscuits are easy to make, so easy they could be set up within minutes.

This post contains affiliate links. If you purchase through these links, I receive a small commission at no added cost to you. This helps me run my site. Thank you.

 

Yummy potato biscuits. An easy potato slices and biscuits fused together. A tasty addition to a bowl of chili or soup.
Yummy potato biscuits! Photo credit: Julie Hoag

 

My Grandma Survived and Learned From the Great Depression

My Grandma (she’s mine so I’m giving her a capital G here) lived through and survived the Great Depression era. It certainly wasn’t as great as it was expansive and pervasive. The experiences of living through it colored my Grandma’s life in so many ways. She was frugal to a fault, including eating foods well past their expiration date. She happily accepted government cheese and handouts as if they were gifts. Her moto was to waste not, want not, and be friendly to all you meet. She had a smile for each person she walked by. To know her was to like her. She was a true irreplaceable jewel.

As kids, we learned from her that government issued cheese was pretty good. We tasted how she made delicious foods from scratch using those government handouts and she was such an amazing cook that everything she made was simply the best. Sometimes she would use premade foods, but mostly she made foods from scratch. However, she made these divine dumplings using premade refrigerated biscuits and potatoes in a roasting pan that still  makes my mouth water to this day. I haven’t had her dumplings and potatoes for almost twenty years, but the memory of the taste leaves me yearning to see her in her tiny kitchen, scooping up those dumplings onto my plate. I always took my plate with a giant smile.

 

Buttered biscuit and potato
Buttered biscuit and potato

 

When Inspiration Strikes, It Strikes Good

I was craving my Grandma’s potato biscuit dumplings one day, so I decided to attempt her recipe. I didn’t have the actual recipe so I had to guess. It’s simple enough in theory, but honestly I failed to replicate her dumplings. However, I didn’t fail completely because mine were very good, they actually were quite delicious. Although I failed, I’m okay with it because I’ve created my own yummy recipe I love. I’m sharing my technique here.

Roaster oven on sale at Amazon

This recipe is great for any busy family. Simply buy refrigerated buttermilk biscuits (Pillsbury Grands, 8 pack of Homestyle Buttermilk Biscuits), large potatoes, and coconut oil.   I used a plugin roaster oven like this one below. 
Nesco 481825PR 18 Qt Professional Stainless Steel Roaster Oven with Porcelain Cookwell
but this would also work in a large roaster pan in the oven with the lid on it like the one below.

Granite Ware 0509-2 18-Inch Covered Oval Roaster

Granite Ware 0508-2 15-Inch Covered Oval Roaster

How to Make the Potatoes and Biscuits

To make these yummy biscuits, simply preheat to 325 degrees and melt the coconut oil in the roaster oven. Spread it to coat the pan or cookwell of the roaster oven. Peel the potatoes and slice them. Next, lay them in  a single layer across the bottom of the pan, sprinkle with salt and pepper to taste. Place the buttermilk bisctuits on top of the poato slices. Cook with the lid on for about 70 minutes at 325 degrees. The potatoes will fuse to the biscuits so they are one piece together, potato and biscuit. Spread butter acros the bottom to coat potato and biscuit, then enjoy!

Just because something is simple doesn’t mean it’s not awesome! Don’t get me wrong, I LOVE homemade, but sometimes as a busy mom, I just don’t have the time. Sometimes I want something already done for me when I’m rushing to make dinner for my family on a busy schedule. I want something easy that is delicious too.

I made these to eat with my Sweet Bean Vegetarian Chili, which is a recipe I’m including in the new ecookbook I’m working on. The combination was divine. (More information to come soon on my new cookbook).

Easy Sweet Bean Crockpot Vegetarian Chili Recipe….so tasty with these potato biscuits!

 

Easy Sweet Bean Crockpot Vegtarian Chil with Potato biscuits. A great vegetarian recipe for fall. Chili is vegan friendly. #vegetarianrecipes #chili #beanchili
Easy Sweet Bean Crockpot Vegetarian Chili with Potato Biscuit. Photo credit: Julie Hoag

 

Easy Potato Biscuits recipe made in a roaster oven. A perfect carbohydrate to have with a vegetarian chili. #biscuits #potatoesandbiscuits
Easy Grandm-Inspired Potato Biscuits….perfect with chili in the fall. Yum! My favorite! Photo credit: Julie Hoag

 

I use 2 cans refrigerated Pillsbury Grands Southern Homestyle Buttermilk Biscuits™, but any large refrigerated biscuits would work.

 

I hope you enjoy this simple yet delicious side dish!!

Try this yummy recipe out: Maple Cinnamon Pumpkin Bread

 

Maple Cinnamon Pumpkin Bread Fall food ideas #pumpkinrecipes pumpkin-recipes-for-fall easy snack bread recipe perfect for fall and Thanksgiving time
Maple Cinnamon Pumpkin Bread with slices. Photo credit: Julie Hoag

juliehoagwriter

Easy Potato Biscuits smeared with butter. Tasty with my Easy Swee Bean Chili recipe. Biscuits with potatoes cooked in a roaster oven. Easy bread recipe

Grandma Inspired Potato Biscuits

Try my Grandma Inspired Potato Biscuits! I am sharing my super easy recipe with you, a recipe that works fantastically for busy moms. I'm a busy mom and sometimes, I just need to use something a company made to help me fit a meal into our familys busy schedule. Sometimes I just want something already done for me. These potato and buttermilk fused biscuits are a delicious carb loaded comfort food that is divine with butter, and dipped into a chili, soup, or beans.
Print Recipe Pin Recipe
Cook Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course Bread, Side Dish
Cuisine American
Servings 16

Ingredients
  

  • 16 buttermilk biscuits 2 cans refrigerated Pillsbury Grands Southern Homestyle Buttermilk Biscuits, or any large refrigerated biscuits.
  • 2 potatoes, very large 2-4 potatoes depending on the size, peeled and sliced. Use enough potato slices to cover the bottom of the cookwell in a single layer.
  • 1 Tablespoon coconut oil
  • 8 Tablespoons butter add butter to biscuits as desired after they have been fully cooked.

Instructions
 

  • Preheat roaster oven, or regular oven, to 325 degrees. Add 1 Tablespoon of coconut oil, let it melt and spread across the pan. Add slices of potato to the cookwell of the roaster pan or roaster pan for the oven. Use enough to cover the bottom of the cookwell or pan. Sprinkle salt and pepper to taste as desired. Add Buttermilk biscuits on top of the potato slices. Replace lid and cook for about 70 minutes. Add butter as desired.

Notes

These biscuits can be stored in the fridge for several days. Heating them up in the microwave works well so this potato biscuit makes a fantastic leftover. My ketchup loving son dips these in ketchup;) One of my favorite ways to eat these as leftovers is to heat the biscuits in the microwave the next morning. Next spread on some butter, a bit of salt, and add a slice of cheese on top of the potatoes to enjoy with coffee. It's SO GOOD!
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Hello & Welcome! I’m Julie. I’m a wife and a mom to 3 boys. I’m sharing Ideas for Recipes, Family Lifestyle, Travel, DIY & Pets:) I’m SO happy you are here! Leave me a comment, I’d love to hear from you. I’m also a YA Author of the novel “Hungry Hearts” published in 2020 with Swoon Romance/Month9Books and Georgia McBride. “Out of Control” releases in 2021.

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