Friday, October 8, 2010

Potato-Sour Cream Biscuits

I found these on a blog a LONG time ago on a blog and despite my efforts to find the said blog I cannot. Sorry.
If you like biscuits you will love these, they are moist and fluffy. A great alternative to yeast rolls.

Potato-Sour Cream Biscuits
8 ounces cubed peeled Yukon Gold potato (or leftover mashed potatoes)
1/2 cup buttermilk
1/2 cup sour cream
2 Tablespoons butter, cut into smaller 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

Place potato in a medium saucepan; cover with water.  Bring to a boil.  Reduce heat, and simmer 10 minutes or until potatoes are fork tender; drain.  Return potato to pan.  Add buttermilk, sour cream and butter to pan; mash with a potato masher until smooth. (I have also simply used leftover mashed potatoes, it works great! Make sure you still use the other ingredients, maybe reduce the buttermilk a bit.)

In a large bowl, combine flour, baking powder, baking soda and salt.  Add potato mixture and stir just until moist.  Do not over stir.  Turn the dough onto a slightly floured surface; knead lightly about 5 or 6 times, be careful not to over work the dough.

Pat dough to a 3/4-inch thickness.  Cut with a 2-inch biscuit cutter.  Place biscuits 2-inches apart on a baking sheet coated with cooking spray or covered in parchment paper.  Bake at 450 degrees for 14 minutes or until lightly browned. 
Serve warm smothered in butter, jam and honey.  Yum.

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