Red Potato Parmesan And Chive Drop Biscuits #Rsc

• 1 lb red potatoes, cut into 1/2-inch cubes (about 2 medium)
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
• 5 tablespoons grated parmesan cheese, divided
• 4 tablespoons dried chives, divided
• 2 eggs
• 1/3 cup vegetable oil
• 1/4 cup plain Greek yogurt

1. Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
2. Heat oven to 450u0b0F Spray large cookie sheet with cooking oil spray.
3. In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
4. In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
5. Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.

red potatoes, flour, sugar, baking soda, mix, parmesan cheese, dried chives, eggs, vegetable oil, yogurt

Taken from www.food.com/recipe/red-potato-parmesan-and-chive-drop-biscuits-rsc-494560 (may not work)