Black Pepper Buttermilk-Potato Biscuits
Ingredients
- 12 oz russet potatoes
- 2 Tbs unsalted butter
- 2/3 cup low-fat buttermilk
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp coarse ground pepper
Directions
- 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 and cut into ½-inch pieces.
- Place potatoes in a large saucepan and add cold water to cover. Over high heat, bring to a boil, then 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 eight 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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.