This “Cowboy Biscuit” recipe is near and dear to my heart. It comes from one of my mom’s oldest cookbooks and every time I make them, they remind me of home. The first time she made these (that I remember) we were on a picnic and I instantly fell in love with them. The biscuits alone are heavenly…but add ham, cheese and potatoes…oh my. This is one of my husband’s top 3 meals that I make…right up there with Taquitos and Sweet and Sour Pork (which I still haven’t shared on the blog. I should be ashamed!)
A Cowboy Biscuit is between a biscuit and a roll. They’re really soft and have a slightly sweet taste. We have them at every big dinner…Christmas, Thanksgiving, Easter…if my mom serves any rolls other than these, there is an uproar. I really can’t rave enough about these.
The biscuits themselves are really easy and unlike a lot of breads, not temperamental at all. You throw all the ingredients in together, then let them rise, roll them and cut them out with a round cookie cutter (before I had cookie cutters, I used a glass). Since I fry the potatoes in these, putting everything together can be a bit labor intensive…but it’s so so so worth it!
A quick note…you can see that I used wax paper…I was trying to make things easier, but it doesn’t work. The cheese just sticks to the paper and it’s hard to get off. Don’t do it.
- 2 c warm milk
- 1 Tbs yeast
- 3 Tbs sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 cup cooking oil
- 4 cups flour
- 2 russet potatoes, peeled
- salt and pepper, to taste
- 1 Tbs. oil
- cheddar cheese, grated
- 3/4 lb ham, shaved
- Combine all the biscuit ingredients in a large bowl. Stir until just wet.
- Cover, then let rise for an hour or until doubled in size.
- While bread is rising, boil potatoes until just tender (a knife should be able to go through them, but potatoes should not be soggy at all)
- Let potatoes dry and cool, then dice.
- Add oil to a non stick pan and heat up to medium. Add potatoes and salt and pepper.
- Fry potatoes until crispy and golden brown (the key is to leave them in the pan on one side for a couple minutes, then flip). Set aside.
- Once biscuits have finished rising, preheat oven to 400 degrees.
- Flour surface (you can be pretty liberal), hands and rolling pin. Roll dough out to about 1/2" thickness.
- Cut out dough with a round cookie cutter (about 3-4 inches).
- Grease a cookie sheet with oil. Place a tabelspoon or more of ham, cheese an potatoes onto dough.
- Fold dough over the filling to form a ball.
- Once you are finished forming all the biscuits, place in the oven. Cook for about 18-20 minutes or until golden brown.
And this is what happens when you make these when you’re 6 months pregnant…
I’m quickly reaching the point where I’m uncomfortable ALL THE TIME! Which is why I deserve lots of these:
This makes A LOT of biscuits, so feel free to freeze them…if they last that long! They’re usually gone in 2 days at our house because we literally eat them for every meal. It’s comfort food at its finest!