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
How to Make It
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.
I liked these a lot, but my husband couldn't stop raving about them. He said they tasted like pierogis. I used a cup of leftover mashed red potatoes (including skin), and did drop biscuits instead of kneading them. They were really easy and very filling. I will definitely make these again!
Don't personally care for bisquits and rarely make them so not familiar with how they bake etc. Thought they would rise a little more than they did. Was careful to have a preheated oven first so that was not the problem. They were tasty enough but if I make them again, will add a little more punch of flavor. Pretty enough in the bread basket for my family alongside our beef stew and a bottle of wine.
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