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Categories:
gold flour baking powder baking soda salt butter Cheddar cheese low-fat buttermilk green onions cold water egg white
Viewed: 28 - Published at: 7 years agoIngredients
- 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
Method
- 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.
