Potato-And-Cheese Biscuits

• 1 cup (1-inch) cubed peeled Yukon gold or red potato
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons chilled butter or stick margarine, cut into small pieces
• 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
• 1/2 cup plus 1 tablespoon low-fat buttermilk
• 1/4 cup minced green onions
• 1 tablespoon cold water
• 1 large egg white, lightly beaten

1. Preheat oven to 425u0b0.
2. Cook the potato in boiling water 15 minutes or until very tender. Drain well; mash potato, and cool.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add mashed potato, cheese, buttermilk, and green onions; stir just until moist.
4. Turn dough out onto a floured surface, and knead lightly 5 times. Roll dough to a 3/4-inch thickness, and cut with a 3-inch biscuit cutter. Place on a baking sheet. Combine water and egg white, and brush over biscuits. Bake at 425u0b0 for 20 minutes or until golden.

gold, flour, baking powder, baking soda, salt, butter, cheddar cheese, lowfat buttermilk, green onions, cold water, egg white

Taken from www.myrecipes.com/recipe/potato-and-cheese-biscuits (may not work)