Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light November 2007

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Yield:
15 biscuits (serving size: 1 biscuit)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

87 calories; calories from fat 23%; fat 2.2g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 2.2g; carbohydrates 14.5g; fiber 0.6g; cholesterol 6mg; iron 0.9mg; sodium 298mg; calcium 70mg.
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