Potato-and-Cheese Biscuits

Recipe from

Nutritional Information

Calories 151
Caloriesfromfat 29 %
Fat 4.8 g
Satfat 2.8 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 6.3 g
Carbohydrate 20.6 g
Fiber 0.9 g
Cholesterol 13 mg
Iron 1.3 mg
Sodium 353 mg
Calcium 170 mg

Ingredients

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

Preparation

Preheat oven to 425°.

Cook the potato in boiling water 15 minutes or until very tender. Drain well; mash potato, and cool.

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.

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 425° for 20 minutes or until golden.

Note:

June 1999
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