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!
these biscuits were a departure from the usual shortening, cutting into flour mixture. they were tasty, but i found the texture a little too gummy
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!