Potato-Sour Cream Biscuits

By golfrn9

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

Ingredients

• 8 oz. cubed peeled Yukon gold potato
• 1/2 c. low-fat buttermilk
• 1/4 c. reduced-fat sour cream
• 2 tbsp butter, cut into small pieces
• 1 3/4 c. all-purpose flour (about 7 3/4 oz)
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• Cooking spray

Details

Servings 15

Preparation

Step 1

1. Preheat oven to 450 degrees
2. Place potatoin a medium saucepan; cover wtih 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 spary. Bake at 450 degrees for 15 minutes or until lightly browned. Serve warm.