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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 23%
  • Fat: 2.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.2g
  • Carbohydrate: 14.5g
  • Fiber: 0.6g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 298mg
  • Calcium: 70mg

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

  1. Preheat oven to 450°.
  2. 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.
  3. 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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