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Potato-Cheese Biscuits

Cooking Light-6/99





List of Ingredients



• 1 cup (1-inch) cubed, peeled Yukon gold or red potato
  
• 1 1/2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 2 Tablespoons stick butter or margarine, chilled and 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 onion
  
• 1 Tablespoon cold water
  
• 1 large egg white, lightly beaten
  






Instructions



1. Preheat oven to 425.
   
2. Cook potato in boiling water 15 minutes or until very tender. Drain well; mash potato and cool.
   
   
3. 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 or margarine with a pastry blender or two knives until mixture resembles coarse meal. Add mashed potato, cheese, buttermilk and green onions and stir just until moist.
   
   
4. Turn dough out onto a floured surface, and knead lightly five 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 until golden.
   
5. Yield: 9 biscuits. Serving size: 1 biscuit.
   
   
   
6. Calories: 151 (29% from fat). Fat: 4.8 g (sat. 2.8 g, mono. 1.3 g. poly, 0.3 g). Protein: 6.3 g. Carb.: 20.6 g. Fiber: 0.9 g. Chol.: 13 mg. Iron: 1.3 mg. Sodium: 353 mg. Calc.: 170 mg.