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Black Pepper Buttermilk-Potato Biscuits: Main Image

Quick Facts

Nutrition Facts

Calories 168
  Calories from Fat 30 (18%)
(5%)Total Fat 3g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(3%)Cholesterol 8mg
(19%)Sodium 451mg
(7%)Potassium 240mg
Total Carbohydrate 30g
(5%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(9%)Protein 4g
* 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 Biscuits

  • From: Washington State Potato Commission


  • 12 oz russet potatoes

  • 2 Tbs unsalted butter

  • 2/3 cup low-fat buttermilk

  • 1 3/4 cups all-purpose flour

  • 2 tsp baking powder

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1/2 tsp coarse ground pepper

Adding mashed potatoes to the biscuit dough helps to keep the calorie count low.


  • 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, then 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.

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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.