Potato and Cheese Biscuits

These would be a great way to use up leftover mashed potatoes. I'm not much of a biscuit maker, so I didn't try to cut the dough into rounds. I just dropped it on the pan. Maybe it wasn't as pretty, but it tastes just the same.



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



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.

Bake at 425° for 20 minutes or until golden.






--Adapted from Cooking Light magazine