Go Back
A baked biscuit

Gluten Free Mashed Potato Biscuits with Finnish Style Cabbage Soup

Fluffy gluten free biscuits made using leftover mashed potatoes. The perfect accompaniment to any soup or stew, such as this simple and comforting Finnish-style cabbage and ground meat combination.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Bread, Soup
Cuisine: American, Nordic
Ingredients Method

Ingredients
  

Biscuit Dough
  • ¾ cup leftover mashed potatoes (200ml) Approximate
  • 2 cups gluten free flour blend (500ml)
  • 2 tsp baking powder 2½ if using single-acting
  • ½ tsp table salt
  • ¼ cup melted butter (50-55 g) plus extra to brush on top
  • 1 cup buttermilk (250ml) Can use kefir, or plain yogurt thinned with around 25-30% milk
  • OPTIONAL 1 cup grated cheese / 200-250ml
  • OPTIONAL 1½-2 tsp dried dill, ½ tsp garlic powder, pepper to taste
  • Extra flour For handling dough
Cabbage Soup
  • 250g ground meat of your choice (½ lb.)
  • 500-600 g cabbage (1-1¼ lb.) cut into bite-sized pieces
  • 2 medium carrots cut into bite-sized pieces
  • 1 medium to large onion diced
  • 1 stalk celery diced
  • 1-1½ liter water (4-6 cups)
  • 2 bouillon cubes of choice, or other concentrate enough to make 1 liter/1 quart
  • 1 large bay leaf
  • 7-8 whole allspice berries
  • ¼ tsp coarsely ground pepper
  • ⅓ tsp dried thyme
  • 1-1½ tsp dried marjoram
  • ½ tsp garlic powder

Method
 

Making the Biscuit Dough
  1. Assemble your ingredients.
    Here, I used a mix of 50% by volume of a starch-heavy commercial white flour blend with 25% buckwheat flour and 25% fine corn flour. But, it's pretty flexible and you can use any multipurpose blend you prefer. You will want at least some xanthan gum in your mix.
    Biscuit ingredients laid out
  2. The wetter ingredients
    Leftover mashed potatoes sit with a cup of buttermilk, and a slab of butter on a dish prior to melting
  3. Combine the dry ingredients, and mix well together.
    Here I used a little salty Creole seasoning in place of the salt and optional pepper called for, to accent the cheese I planned to include.
    Dry ingredients in a bowl, with optional seasonings on top
  4. Place your potatoes in your dough mixing bowl. Have the other wet ingredients ready
    Potatoes in a mixing bowl with buttermilk and melted butter beside it
  5. Stir together the mashed potatoes with around half the buttermilk and the melted butter, until it's smooth.
    Wet ingredients in the bowl
  6. Stir in the flour mixture, and gradually add enough of the remaining buttermilk to make a soft and sticky but workable biscuit dough.
    Finished dough, showing the consistency
  7. Fold in the grated cheese, if you're using it. I just used up what was left in a bag of pre-grated Comté.
    Grated cheese in a Pyrex measuring cup
  8. Turn and scrape the dough out onto a well-floured surface, and sprinkle more across the top. I like to work on a sheet of baking paper.
    This was very sticky, but it's OK.
    Very soft mound of dough on a floured sheet of baking paper
  9. Flour your hands, and pat the dough out into a fairly uniform rectangle. Turn it over and work in a bit more flour as necessary.
    This came out to maybe ½ inch or 1¼ cm thick, but make it thicker if you like. I wanted to go thinner with these.
    Rectangle of dough ready for cutting
  10. Cut the dough into shapes however you like. I just chopped this into rather wonky-looking triangles and spread them out some for more crustiness all around.
    triangles of dough sitting on baking paper on a foil-covered baking sheet
  11. Brush the tops with more melted butter, cover with plastic wrap or similar, and temporarily store in the fridge.
Making the Soup
  1. Prep the vegetables. This will come together super easily. I cut most of these veggies in advance the night before.
    Major soup ingredients, with precut vegetables.
  2. Start frying the meat in your soup pot, over medium heat. This was a lean mix of beef and pork, so I started with a drizzle of neutral oil. That shouldn't be necessary if yours is has more fat.
    When the meat looks mostly cooked through, add in the onion and celery, and continue to fry. The celery was my addition here.
    Frying meat in the soup pot, with onions and celery just added in.
  3. Continue frying, stirring occasionally, until the meat starts to brown.
    Browned meat and initial veggies
  4. This is a good time to start the oven preheating to 200℃ / 400℉ for the biscuits.
  5. The early seasonings we're going to use here. I used Knorr beef bouillon, chopped up, and two bay leaves because these were so small.
    Seasonings on a shallow dish
  6. Add in maybe half the water, and the early seasonings. Stir and scrape to deglaze any browned bits from the bottom.
    Water and first seasonings added into pot
  7. Stir in the cabbage. You'll want the broth most of the way up it at this stage, but that will wilt down a good bit as it cooks.
    Bring to a boil, then turn back down to a simmer and let it cook covered for 15 minutes.
    Cabbage just added to pot
  8. At this point, add in the carrots. Add enough more water just to cover, then bring to a boil and simmer covered for another 15 minutes.
    Carrots added to the pot
  9. When the oven is well preheated, pop in the biscuits and let bake for 15-20 minutes, or until they're browning on top.
    Let rest covered with a towel for at least 10 minutes before serving. These should be ready at close to the same time.
    Finished biscuits on the sheet
  10. Now it's time to add the marjoram and garlic powder, and simmer for another 15 minutes.
    Marjoram and garlic powder added to the soup
  11. When that time is up, adjust the liquid level and seasonings to taste. I went for a pretty thick soup here.
    Finished bowl of soup
  12. Serve with more pepper on top as desired, and enjoy!