Each week I will be posting a different DARE TO COMPARE on Saturday.
I will experiment with different recipes and methods all in the hopes of
saving time, money or a little sanity.
The Idea: To replace my husband's morning English muffin with a cheaper alternative. Also my son has a yeast sensitivity so I wanted a "bread" without the use of yeast. I looked for a recipe with potatoes (as it is a VERY cheap ingredient. I can also grow it in my own garden which makes it even cheaper). And voila! I found a recipe here. I definitely plan on going back to this site in March to search for some great St.Patty's Day fare.
The Recipe:
POTATO BREAD (or Fadge)
Yield 30 biscuits
1 lb mashed potatoes (aprox. 2c)
2 1/2 Tbsp melted butter
1 medium egg
3/4 cup flour
3/4 tsp salt
1 tsp baking powder
2 Tbsp minced chives (optional)
extra flour for rolling out dough
extra butter for brushing tops of Fadge
The How-to:
1. Preheat over to 400'C. Line a baking sheet with parchment paper.
2. Place mashed potatoes in a large bowl. To mashed potatoes add butter and egg. (I had just cooked and mashed my potatoes so I didn't melt the butter, the warm potatoes did that for me.)
TIME SAVER tip: use a carrot peeler to peel potatoes instead of a paring knife. My Gram can peel a whole potato faster than I can say, "potato". She also uses the peeler to peel away any eyes thus saving time switching between knife and peeler.
3. Mix dry ingredients in a small bowl.
4. Add dry ingredients to wet. Stir until well mixed.
5. Turn out dough and roll until 1/2' thick. Cut with biscuit cutter. (The consistency of the dough is almost exactly like regular bread dough. It's amazing! I recommend splitting the dough in two and rolling out each half separately. When I rolled out the whole batch I thought I might run out of counter space before I reached the 1/2' thickness.)
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| My son helped roll the dough |
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| It rolls out very large |
6. Place on sheet. Brush with butter. (I only brushed half with butter, the other half I left. After they had baked I couldn't tell which ones had butter and which didn't.)
MONEY SAVER tip: If you don't have a butter brush you can re-purpose a new toothbrush as I've done. You could also use the smallest paintbrush from a pack of new paintbrushes. Use whatever you have at hand. Don't rush out to buy it new when you may already have a very good alternative at home. Note: I highly recommend running any substitute you use through your dishwasher's "sanitize" cycle before using.
TIME & MONEY SAVER tip: "Bushing with butter" step can be skipped.
7. Bake 20 minutes. BUT bake 15 minutes one side, then flip and bake 5 more minutes on the other side in order to brown both sides. (The flipping IS necessary!) Serve warm.
The Result:
These are delicious! They taste sweet but have no sugar added. Amazing! They are absolutely delicious with jam as a snack or with a smear of butter to go with dinner. I am very impressed with how easy they were to make and how quickly we ate them.
What did my husband think? He thought they were delicious also and he was happy the kids ate them (We have a very picky eater). The biscuits were much smaller than an English muffin so he figured he'd need to eat about 5 of them to equal an English muffin. He decided in the end that he preffered his English muffin over the potato biscuits because of "the holes". He loves how his peanut butter just melts into all the holes in his English muffin and the potato biscuits just can't compete with that kind of love.
I will definitely make these again. I am hoping to do a double or triple batch and freeze them. Then I can pull them out and toast them for company, for breakfast, or a dinner for just us.
The Cost: English Muffins $2.99 for 6
Potato Biscuits $1.10 (+ hydro to run oven) for whole recipe
Whole recipe of biscuits (aprox.) = 6 English muffins
A savings of at least $1.89 per week
A yearly savings of $98.28!
What do you think?
Could you substitute the delicious potato biscuits for something in your home?
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Tomorrow's blog is "Sunday's Verse".
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