Potato-Sour Cream BiscuitsPreheat the oven to 450 degrees. Cook potatoes in a pan by covering with water, bringing to a boil and then simmering for about 15 minutes.
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
With the potatoes in a pan, add buttermilk, sour cream and butter; mash.
Spoon flour in measuring cups and level. Combine flour, bakikng powder, salt and baking soda in a large bowl. Add potato mixture. But dough on floured surface and knead 5 times. Pat until dough is 3/4 inch thick. Cut with a 2-inch-diameter cutter; should make 15 biscuits.
On a cooking spray-coated baking sheet, place biscuits 2 inches apart.
Bake for about 15 minutes.