Potato-and-Cheese Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 cup (1-inch) cubed peeled yukon gold or red potato |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons chilled butter or stick margarine, cut into small pieces |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese |
1/2 cup plus 1 tablespoon low-fat buttermilk |
1/4 cup minced green onions |
1 tablespoon cold water |
1 large egg white, lightly beaten |
Directions:
1. Preheat oven to 425°.
2. Cook the potato in boiling water 15 minutes or until very tender. Drain well; mash potato, and cool.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add mashed potato, cheese, buttermilk, and green onions; stir just until moist.
4. Turn dough out onto a floured surface, and knead lightly 5 times. Roll dough to a 3/4-inch thickness, and cut with a 3-inch biscuit cutter. Place on a baking sheet. Combine water and egg white, and brush over biscuits. Bake at 425° for 20 minutes or until golden.
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