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Potato-Sour Cream Biscuits

Potato-Sour Cream Biscuits
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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 450°.
  2. 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.
  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 spray. Bake at 450° for 15 minutes or until lightly browned. Serve warm.

Find it online: https://goingmywayz.com/potato-sour-cream-biscuits/