Potato-Sour Cream Biscuits

These savory treats are delicious alongside roast beef, chicken, or ham. They are great for sandwiches, too.

Yield:

15 biscuits (serving size: 1 biscuit)

Recipe from

Nutritional Information

Calories 87
Caloriesfromfat 23 %
Fat 2.2 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 2.2 g
Carbohydrate 14.5 g
Fiber 0.6 g
Cholesterol 6 mg
Iron 0.9 mg
Sodium 298 mg
Calcium 70 mg

Ingredients

8 ounces cubed peeled Yukon gold potato
1/2 cup low-fat buttermilk
1/4 cup reduced-fat sour cream
2 tablespoons butter, cut into small pieces
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Cooking spray

Preparation

Preheat oven to 450°.

Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; mash with a potato masher until smooth.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl. Add potato mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 15 biscuits. Place biscuits 2 inches apart on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until lightly browned. Serve warm.

Note:

Jackie Mills,

November 2007