These traditional potato griddle breads, called 'farls', can also be made with leftover mashed potato.
To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and tasty and a good foil for a myriad of savory foods if you happen to be fortunate enough to have something else for an entree. - 17 Mar 2009 (Review from Allrecipes USA and Canada)
If you add buttermilk to the recipe, it makes the dough more pliable, also the griddle must be at a very low temperature.My granny used to make these when I was growing up in Ireland, and she always added butter milk.I add crushed garlic to mine now, and sometimes basil.You can even add mashed veg to get your kids to eat them, taste good too. - 27 Sep 2009 (Review from Allrecipes USA and Canada)
We had these with the Ulster Fry-Up, and although I had told myself beforehand that I'd have only one wedge, I ate so many that I'd hate to admit to the actual count. Fantastic! - 06 Mar 2006 (Review from Allrecipes USA and Canada)