Over the years, I have worked on getting to know the art of biscuit making. So my husband and my exceptional buddy are always extremely joyful when they listen that I am which include biscuits with dinner. Of central importance to high-quality biscuit making are the usage of cold substances and taking care no longer to overwork the dough to make certain that they rise, with a delightfully crisp outside and flaky soft interior that is wet with an almost melt-in-your-mouth satisfactory.
As satisfied as I am with my current staple biscuit recipes, I'm always interested to discover new ideas — especially if they come from such an esteemed chef as Raghavan Iyer 
Adding cooked potatoes to biscuit dough is new to me, however at the same time as the flavor of the potato inside the biscuit is pretty subdued, its earthy and buttery presence makes itself known, specifically when it comes to the gentle and creamy element it adds to the feel of the biscuits. The habanero chili absolutely works here, combined with hints of oregano. Don't let the concept of habanero warmness scare you away ? Handiest one is included into the mixture in order that it provides a pleasing warming first-class from head to toe. That little bit of heat, along side all the other factors of the biscuits, makes these a great accompaniment to any meal calling out for the comforting goodness of freshly baked biscuits.
I like to experience these with a good pad of butter, particularly when they're served heat right from the oven. You can effortlessly reheat any leftover biscuits tomorrow. Wrap them in foil and gently warm within the oven.
Other short breads to enjoy from Lisa's Kitchen:
Classic Southern-Style Buttermilk Biscuits
Cheddar Dijon Biscuits
Sun-Dried Tomato and Herb Biscuits
Indian-Style Spicy Cheese Scones
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