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1
medium russet potato, peeled and cut into chunks
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2
large cloves garlic, minced
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1/2
teaspoon salt
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3
tablespoons butter
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1
cup all-purpose flour
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1
tablespoon baking powder
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1/2
teaspoon sugar
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3
tablespoons shortening, chilled
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1/2
cup dairy sour cream
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2
tablespoons snipped fresh chives or chopped green onions
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1
tablespoon milk
1. In a medium covered saucepan cook potato, garlic, and 1/4 teaspoon of the salt in boiling water about 20 minutes or until tender; drain. Mash potato with 1 tablespoon of the butter. Measure 3/4 cup to use in this recipe.*
2. In a large bowl combine flour, baking powder, sugar, and remaining salt. Using pastry blender or two knives cut in mashed potato, shortening, and remaining butter. Add sour cream and chives, stirring until dough forms.
3. Turn out onto well-floured surface. Using floured rolling pin roll dough to 3/4-inch thickness. Cut with 2-inch biscuit cutter. Gather dough trimmings and reroll. Cut out additional biscuits.
4. Place biscuits 1 inch apart on ungreased baking sheet. Brush biscuits with milk. Bake in a 450 degree F oven for 12 to 15 minutes or until golden. Remove to a wire rack; cool slightly. Serve warm. Makes about 15 biscuits.
- Note *Note:If desired, omit the potato, 1/4 of the teaspoon salt, and 1 tablespoon of the butter. Substitute 3/4 cup prepared instant mashed potatoes and 2 cloves garlic, minced, for the prepared mashed potatoes. Dough will be softer if using instant potatoes.
- Note Dietary exchanges:1/2 starch, 1 fat.
- Calories 95,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Fat, total (gm) 6,
- Cholesterol (mg) 9,
- Saturated fat (gm) 3,
- Sodium (mg) 187,
- Percent Daily Values are based on a 2,000 calorie diet
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