Potato Sour Cream Biscuits

I wanted to serve up something special with my Pasta e Fagioli, something besides just a baguette, and took to the internet in search of something good.  My mom’s favorite online resource is Cooking Light, and so I popped over there for some inspiration.  I uncovered a recipe for Potato Sour Cream Biscuits and decided these would be perfect to make!

Ingredients & Method: (recipe adapted from Cooking Light)

• 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
• 1  tablespoon  baking powder
• 1  teaspoon  salt
• 1/2  teaspoon  baking soda
• Cooking spray

Preheat the oven to 450°

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.

I, unfortunately, do not have a potato masher (there’s only so much room in a Toyota Camry!) and used a combination of a fork, wooden spoon, and whisk to make this mixture as smooth as possible.

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 (I used a juice glass) 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.

These are delicious, I served them with Pasta e Fagioli and had a whole bunch left over.  Put them in a jar and if you have a craving, stick a few in the toaster oven for a few minutes and they’re nice and warm, just like they came out of the oven.

(meg)