Potato-and-Cheese Biscuits

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 29%
  • Fat: 4.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.3g
  • Carbohydrate: 20.6g
  • Fiber: 0.9g
  • Cholesterol: 13mg
  • Iron: 1.3mg
  • Sodium: 353mg
  • Calcium: 170mg

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

  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.
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