If you love a warm, tender biscuit alongside breakfast or dinner, these Potato-Sour Cream Biscuits are a delicious twist on the classic. Mashed Yukon Gold potatoes, sour cream, and buttermilk give these homemade biscuits an especially soft, melt-in-your-mouth texture, while butter adds the rich flavor you expect from a good biscuit. Best of all, they can be on the table in about 35 minutes.
The potatoes are what make these potato biscuits unique. Yukon Gold potatoes are cooked until tender, then mashed together with buttermilk, sour cream, and butter before being added to the dry ingredients. The result is a soft, flavorful dough that bakes into light and fluffy biscuits with a wonderfully tender interior.
A 2-inch biscuit cutter is a useful tool for this recipe because the dough is patted to about ¾-inch thick and cut into individual biscuits. A sharp biscuit cutter helps give you clean edges, which can help the biscuits rise nicely in the oven. It’s also a handy tool to have for traditional buttermilk biscuits, scones, and other homemade baked goods.
The recipe is surprisingly simple. Once the potato mixture is combined with the flour, baking powder, salt, and baking soda, the dough only needs a few light kneads. Avoid overworking it—the goal is a tender biscuit, not a dense one. After cutting the biscuits, they’re baked at 450°F until lightly browned and served warm.
These potato sour cream biscuits are wonderful with breakfast, alongside a bowl of soup, or served with a hearty dinner. They’re especially good when they’re fresh from the oven and still warm enough for butter to melt into the tender layers.
If you’re looking for an easy homemade biscuit recipe with something a little different, these potato and sour cream biscuits are a great one to try.
Not what you are looking for? Try these other bread recipes: English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread.
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Potato-Sour Cream Biscuits
A perfect Potato-Sour Cream Biscuits recipe. The touch of sour cream in the dough, adds a melt-in-your mouth tasty texture to our Potato-Sour Cream Biscuits, that makes them all the more decadent.
- Total Time: :35
- Yield: 12 1x
Ingredients
- 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
- Cooking spray
Instructions
- Preheat 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.
- 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.
- Prep Time: :20
- Cook Time: :15
- Category: Side Dish
- Method: Oven