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.
16buttermilk biscuits2 cans refrigerated Pillsbury Grands Southern Homestyle Buttermilk Biscuits, or any large refrigerated biscuits.
2potatoes, very large2-4 potatoes depending on the size, peeled and sliced. Use enough potato slices to cover the bottom of the cookwell in a single layer.
8Tablespoonsbutteradd 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.
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!