Potato-and-Cheese Biscuits

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 large egg white lightly beaten
• 1.5 cups flour all-purpose
• 0.3 cup green onions minced
• 0.5 cup buttermilk low-fat
• 0.3 teaspoon salt 
• 3 ounces sharp cheddar cheese shredded reduced-fat
• 2 tablespoons stick margarine chilled cut into small pieces
• 1 tablespoon water cold
• 1 cup yukon gold red cubed peeled (1-inch)

Equipment

• bowl
• baking sheet
• oven
• knife
• blender
• measuring cup

Directions

1. Preheat oven to 42
2. Cook the potato in boiling water 15 minutes or until very tender.
3. Drain well; mash potato, and cool.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. 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.
6. Add mashed potato, cheese, buttermilk, and green onions; stir just until moist.
7. Turn dough out onto a floured surface, and knead lightly 5 times.
8. Roll dough to a 3/4-inch thickness, and cut with a 3-inch biscuit cutter.
9. Place on a baking sheet.
10. Combine water and egg white, and brush over biscuits.
11. Bake at 425 for 20 minutes or until golden.