b'T e mpt i n gT ate rsBaked PotatoIngredients: Buttermilk Biscuits1 large baking potato, rinsed and dried2 cups all purpose our1 tablespoon baking powder1/4 teaspoon baking soda1 teaspoon salt1/2 teaspoon black pepper6 tablespoons very cold butter, cubed2 tablespoons butter, melted1/4 cup shredded mild Cheddar cheese2 tablespoons chopped chives1 cup buttermilkDirections:Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.Poke the potato a few times with a fork and put it in the microwave. Cook for 5 to 7 minutes until almost fork tender. Let cool completely. Using a paring knife, peel the potato and then shred it with a box grater.In a large bowl, combine the our, baking powder, baking soda, salt and pepper. Add inthe 6 tablespoons of cold butter. Using a pastry cutter or two knives, mix until the dough resembles coarse crumbs the size of peas. Mix in the cheese, chives and shredded potatoes.Add the buttermilk and stir with a wooden spoon until the dough just comes together. The dough will be sticky to the touch. Transfer onto a well-oured surface and knead the dough onto itself about 4 times, turning clockwise after each fold. Pat the dough with your hands until its about 3/4 inch thick.Use a 2-inch round biscuit cutter, cut into rounds. Place ALL of the biscuits onto the pre-pared baking sheet, just barely touching each other. Gather scraps and repeat cutting rounds, about 18 biscuits in total. Brush the tops of the biscuits with the 2 tablespoons of melted butter and bake until golden brown, 18 to 20 minutes. Cool slightly and serve warm.MARCH 2021 POTATO GROWER 13'