Mashed Potato Biscuits
- 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.*
- 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.
- 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.
- 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.
From the Test Kitchen
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.
1/2 starch, 1 fat.
Nutrition Facts (Mashed Potato Biscuits)
- Per serving:
- 95 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 9 mg chol. ,
- 187 mg sodium ,
- 8 g carb. ,
- 1 g pro.