3 Cans Flaky Biscuits
2 Eggs Beaten
4 Tablespoons Vegetable Oil
4 Baking Potatoes, Peeled And Cubed
2 Cups Shredded Cheddar Cheese
¼ Teaspoon Onion Salt To Taste
Kosher Salt And Pepper To Taste
Step 1 Roll Out Each Biscuit Thin
Step 2 Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese while still hot. Season with onion salt, salt and pepper. Set aside to cool.
Step 3 Separate the biscuit dough into flat rolled rounds. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
Step 4 To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Place on a serving dish. Serve with sour cream, hot sauce or dipping sauce. Makes 30