These savory treats are delicious alongside roast beef, chicken, or ham. They are great for sandwiches, too.
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
How to Make It
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.
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I have never written a review before, but I HAD to register and write one for these because they are THAT GOOD!! I made one batch with yukon gold potatoes and one batch with sweet potatoes - both turned out excellent (and actually, they don't taste all that different!) You really get that true buttermilk biscuit flavor with these, but only a fraction of the fat - LOVE IT! Also, I used "light butter" and halved the butter amount to shave some more fat - worked out great!
We had LOTS of potatoes and this was a great way to use them! The biscuits are not fluffy and light the way a butter-heavy biscuit would be. But that wasn't a priority for me. I found them to be pleasantly chewy with a crisp edge; very satisfying and substantial! My kids loved them and they don't really like potatoes. Definitely a good way to use leftovers; I think it would still be OK to use potatoes that were seasoned with something else from serving them the first time around. I also liked that the recipe is not loaded with butter. The sour cream and potatoes keep them moist. The dough freezes well; just thaw and roll/bake as directed. I'll definitely make these again and will make a double or triple batch and freeze extra dough.
Good texture. Used just over 1 cup of mashed potato and found the recipe only makes about 12 if you want any height. You do need a lot of folour when kneading. I would make them again for sure. Especially given the low fat content compared to my old recipe.
These delicious biscuits were a hit at dinner! I followed the recipe exactly, and the biscuits were perfectly browned at 15 mins. The only challenge we had was in cutting out the biscuits; the dough was very soft/sticky, so it was hard to get the biscuits to come off the cutting surface and the cutters cleanly. You couldn't tell we had any trouble once they cooked, though; they were beautiful and delicious!
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