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.
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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.
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.
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.
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!
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
Grandma Inspired Potato Biscuits
- 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.
- 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.
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