Potato-Sour Cream Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons butter cut into small pieces
• 7.8 ounces flour all-purpose
• 0.5 cup buttermilk low-fat
• 0.3 cup cream sour reduced-fat
• 1 teaspoon salt 
• 8 ounces yukon gold potatoes cubed peeled

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• potato masher
• measuring cup

Directions

1. Preheat oven to 45
2. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan.
3. Add buttermilk, sour cream, and butter to pan; mash with a potato masher until smooth.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, baking powder, salt, and baking soda in a large bowl.
6. Add potato mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness.
7. Cut with a 2-inch biscuit cutter into 15 biscuits.
8. Place biscuits 2 inches apart on a baking sheet coated with cooking spray.
9. Bake at 450 for 15 minutes or until lightly browned.
10. Serve warm.