Potato- Sour Cream Biscuits

One of my FAVORITE blogs is The Noble Pig. She is one of my daily reads. Cathy always has funny, relatable content and delicious food. I saw these yummy little rounds of carbohydrate goodness and had to read on! No yeast..there is no yeast in these biscuits. I have never really worked with yeast. Nooo, I am not scared. But I associate yeast with having to wait to bake something, and to be quite honest, if I am gonna bake something..I WANT IT NOW! I don’t want to wait for 2 hours for something to rise. So I knew these were for me. I baked them the next day after I saw them. They were almost embarrassingly easy to whip up. Did my kids eat them?? Hell no they didn’t eat them. They were different from their everyday Pillsbury wheat rolls I give them. So there was no way they were going to eat them. Little terds! Oh well..that meant more for me and the hubby. The biscuits were delicious plain, with butter or with jam. Anyway you look at it, they are superb! Make them tomorrow will ya?

adapted (but changed) from Cooking Light
8 ounces cubed peeled Yukon Gold potato
1/2 cup buttermilk
1/2 cup sour cream
2 Tablespoons butter, cut into smaller pieces
1-3/4 cups all-purpose flour (about 7-3/4 ounces)
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Cooking spray or parchment paper.
Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are fork tender; drain. Return potato to pan. Add buttermilk, sour cream and butter to pan; mash with a potato masher until smooth.
In a large bowl, combine flour, baking powder, baking soda and salt. Add potato mixture and stir just until moist. Do not over stir. Turn the dough onto a slightly floured surface; knead lightly about 5 or 6 times.
Pat dough to a 3/4-inch thickness (get out you ruler). Cut with a 2-inch biscuit cutter. (You can use a larger cutter if you like.) Place biscuits 2-inches apart on a baking sheet coated with cooking spray or covered in parchment paper. Bake at 450 degrees for 14 minutes or until lightly browned.

Comments

  1. 1

    Those biscuits looks great. Of course your kids didn’t eat them they were something different. haha:)They still look good though.

  2. 2

    YUM. I love an and all carbs. Quick baking carbs? Even better!

  3. 3

    All I would have to do is say there was potato in them and my kids wouldn’t eat them…but I would-they look amazing!

  4. 4

    oh man these sound so fantastic!

  5. 5

    I remember seeing these at the Noble Pig blog and they looked so delicious! Yours look just as great!

  6. 6
    Clumbsy Cookie says:

    How can they not be great? With buttermilk and potatoes? Your kids don’t know what they’re missing out! I’d say the same, more for you, lol! I love some carbohydrate goodness!

  7. 7

    Is it terrible of me to hope my kid won’t want some too?

  8. 8

    Yum! They look great!

    So glad you stopped by my blog too… :)

  9. 9
    VeggieGirl says:

    Oooh, fun biscuit variety!!

  10. 10

    Ooh, they look fabulous and you don’t have to wait to eat them? Send em’ over.

  11. 11

    I can’t believe your kids wouldn’t eat these! They look fantastic!! Can I have their share?? :)

  12. 12

    Potato sour cream biscuits, i must admit i have never had this before. They look and sound yummy :-) Just like you i cant wait for something I want;;when I want it i must have it LOL

  13. 13
    Cathy - wheresmydamnanswer says:

    These really look so great and will really be a compliment to the one of many upcoming holiday meals!!! I agree Noble Pig’s site is great and I too am a proud Potato Ho….

  14. 14

    They look simply delicious. And considering I’ve never met a carb I didn’t like, those biscuits are calling my name…not that I’m hearing voices, or anything.

  15. 15

    Leslie, these look and sound so good! There are no doubts they tasted great. I’m sorry your kids didn’t like them…

  16. 16

    These sound great! I bought a few packets of yeast to try in a bread recipe the other day but they still sit, untouched in the cabinet! I think that “making bread from scratch” sounds glamorous until you have to wait 8798393 hours for it to rise. And then I get all “IT’S NOT RISING!” And I get annoyed. I have little patience. I’m glad someone else sees it my way :)

  17. 17

    ps – love the noble pig also!

  18. 18

    Oh my, those look great! And no yeast to boot!

    Thanks!

  19. 19

    How can the little ones resist a carb loaded treat? Mine would skip it as well….it is baffling! Yours turned out beautifully.

  20. 20

    Yum, Potato and sour cream in the same line has my attention! They look and fabulous!

  21. 21

    You mean you don’t have to use yeast in these? Wow, i will hav eto try them.

  22. 22
    noble pig says:

    OMG you are so hilarious. And you know the kids are like that! I’m glad you liked them!

  23. 23

    they look great!!! again, all i could do now is stare… :)

  24. 24

    these look great, leslie!! i’ve had potato bread and loved it, and i’m sure sour cream makes them extra tasty. :)

  25. 25

    They look really really good. I love sour cream in baked goods. Will try these for sure.

  26. 26
    hot garlic says:

    I’m SO with you, I want it NOW too! But I do love baking bread…

    I am going to have the check the Noble Pig out, how can you go wrong with a description like that?

    And these biscuits sound right up my alley!

  27. 27

    They look so good! Glass of wine and a piece of cheese with mine please!

  28. 28

    Leslie,
    Can I copy this recipe off of your website?
    It looks fantastic!
    Thank You,
    Robin

    robin@getiw.com