Black Pepper Buttermilk-Potato Biscuits

• From: Washington State Potato Commission

Ingredients

• 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.

Directions

• 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.