Potato-Sour Cream Biscuits
- 8 ounces cubed peeled Yukon gold potato
- 1/2 cup low-fat buttermilk
- 1/4 cup reduced-fat sour cream
- 2 tablespoons butter, cut into small pieces
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Cooking spray
- Preheat oven to 450u0b0.
- Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; mash with a potato masher until smooth.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl. Add potato mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 15 biscuits. Place biscuits 2 inches apart on a baking sheet coated with cooking spray. Bake at 450u0b0 for 15 minutes or until lightly browned. Serve warm.
gold potato, lowfat buttermilk, sour cream, butter, flour, baking powder, salt, baking soda, cooking spray
Taken from www.myrecipes.com/recipe/potato-sour-cream-biscuits (may not work)