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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