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Potato-and-Cheese Biscuits

Yield 9 servings

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  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 425° for 20 minutes or until golden.