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Black Pepper Buttermilk-Potato Biscuit Breakfast Sandwich: Main Image

Quick Facts

Nutrition Facts

Calories 215
  Calories from Fat 53 (25%)
(9%)Total Fat 6g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(4%)Cholesterol 11mg
(24%)Sodium 570mg
(8%)Potassium 295mg
Total Carbohydrate 34g
(6%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Black Pepper Buttermilk-Potato Biscuit Breakfast Sandwich

  • From: Washington State Potato Commission


  • Black Pepper Buttermilk-Potato Biscuits12 oz russet potatoes

  • 2 Tbs unsalted butter

  • 2/3 cup low-fat buttermilk

  • 1 3/4 cup all-purpose flour

  • 2 tsp baking powder

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1/2 tsp coarse ground pepper

  • Breakfast Sandwich Filling1 slice bacon

  • 1/4 cup egg substitute

  • 2 Tbs shredded, low-fat Cheddar cheese

  • 1 Black Pepper Buttermilk-Potato Biscuit

  • 1 slice tomato

Serve these biscuits for dinner—be sure to set a few aside for breakfast.


  • Preheat oven to 425°. Line a large baking sheet with parchment paper or spray with cooking spray.
  • Scrub potatoes with vegetable brush under cold running water. Peel and cut into ½-inch pieces. Place potatoes in a large saucepan and add cold water to cover.
  • Over high heat, bring to a boil. Reduce heat to medium. Cover and simmer until potatoes are tender, about 10 to 12 minutes; drain well.
  • Turn drained potatoes into large bowl, add butter and mash; stir in buttermilk until smooth.
  • While potatoes are cooking, in medium bowl stir together the flour, baking powder, baking soda, salt, and pepper. Add the potato mixture and stir until just moist.
  • Turn out onto a lightly floured surface and gently knead 5 to 6 times, or until dough just begins to hold together. Pat dough to ¾ inch thickness.
  • With a 2 ¾-inch biscuit cutter, cut out eight biscuits, pressing together scraps if necessary. Place biscuits on baking sheet, about 2 inches apart. Bake until lightly browned and puffed, about 12 to 14 minutes.
  • Save rest of biscuits and use one biscuit for the rest of the recipe.
  • In a small non-stick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes. Drain on paper towel and set aside.
  • Return skillet to heat. In a small bowl, mix egg substitute and cheese. Pour mixture into skillet and cook, turning once, about 2 minutes.
  • Place biscuit bottom on a plate. Top with egg, folding in edges to fit the biscuit. Cut bacon in half and place on top of egg. Top with tomato and remaining biscuit half.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.