Potato Habanero Biscuits

Over the years, I have worked on mastering the art of biscuit making. So my husband and my best friend are always delighted when they hear that I am including biscuits with dinner. Of central importance to great biscuit making are using cold ingredients and taking care not to overwork the dough to ensure that they rise, with a delightfully crisp exterior and flaky soft inside that is moist with an almost melt-in-your-mouth quality. As satisfied as I am with my current staple biscuit recipes, I'm always interested to discover new ideas — especially if they come from such an esteemed chef as Raghavan Iyer. Adding cooked potatoes to biscuit dough is new to me, but while the flavor of the potato in the biscuit is quite subdued, its...

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Posted in: International Recipes