Black Pepper, Buttermilk and Potato Biscuits
Mashed potatoes in the biscuit dough help keep the calorie count low but the flavor high.
- 12 oz. Washington State Russet potatoes
- 2 tablespoons unsalted butter
- 2/3 cup low-fat buttermilk
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon coarse ground pepper*
*You can skip the pepper if you prefer, and add ½ to 1 teaspoon of dried herb, such as basil.
- Preheat oven to 425°. Line a large baking sheet with parchment paper or spray with cooking spray.
- Scrub potatoes with vegetable brush under cold running water. Peel. Cut into ½-inch pieces. Place in large saucepan and add cold water to cover. Over high heat, bring to boiling. Reduce heat to medium. Cover and simmer until potatoes are tender, about 10 to 12 minutes. Drain well. Turn drained potatoes into large bowl. Add butter and mash. Stir in buttermilk until smooth.
- While potatoes are cooking, in medium bowl stir together the flour, baking powder, baking soda, salt and pepper. Add the potato mixture and stir until just moist. Turn out onto a lightly floured surface and gently knead 5 to 6 times or until dough just begins to hold together. Pat dough to ¾-inch thickness. With a 2 ¾-inch biscuit cutter, cut out 8 biscuits, pressing together scraps if necessary. Place biscuits on baking sheet, about 2 inches apart. Bake until lightly browned and puffed, about 12 to 14 minutes.
Nutritional Analysis per serving: 156 calories, 4 g protein, 27 g carbohydrates, 3 g fat, 2 g saturated fat, (19% of calories from fat), 8 mg cholesterol, 1 g fiber, 481 mg sodium.