Potato-and-Cheese Biscuits

Yield: 9 servings

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

Preparation

Preheat oven to 425°.

Cook the potato in boiling water 15 minutes or until very tender. Drain well; mash potato, and cool.

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.

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.

Nutritional Information

Calories:

151 (29% from fat)

Fat:

4.8g (sat 2.8g,mono 1.3g,poly 0.3g)

Protein:

6.3g

Carbohydrate:

20.6g

Fiber:

0.9g

Cholesterol:

13mg

Iron:

1.3mg

Sodium:

353mg

Calcium:

170mg