Bread,  Food,  Healthy

Curly Parsley Potato Biscuits

February 27, 2012 /

Happy Monday! (don’t worry I am not one of those overly hyper Monday people, just trying to be positive haha)

How was your weekend? I hope it was good 🙂

Mine was pretty easy going. I did a lot relaxing after Friday night. Which was needed really. I have this little tickle in my throat, I am SO hoping that doesn’t mean I am getting sick.

Blah to getting sick!

Patrick and I went to Noel and Jim’s wedding on Friday and it was so much fun! We had a great time dancing the night away. I think the best part of the night was the photo booth though. They had a photo booth for people to take crazy pictures in.

I am pretty sure it was the most popular part of the wedding hehe

Noel and Jim seemed to have a lovely time and that is the most important part, right?!

In other news from the wedding, I am proud to announce that I didn’t have one drop of alcohol the entire night. Not one! I had a lot of people telling me I was a crazy person because I wasn’t drinking, but you know what? I really didn’t miss it.

I had such a great time that I didn’t even notice that I wasn’t drinking (my Shirley Temples were delish! SOOO much sweeter than I remember haha, they used to be my favorite drink when I was a kid).

Today I am sharing a recipe for a biscuit. I think you all will enjoy it. I am always looking for good savory biscuit/muffin recipes.

I got the Cooking Light cookbook for Christmas that is specific to just baking and I am LOVING it! Thanks Patrick ♥!

This is one of the recipes that I found in the book, you can also find it online here.

Ingredients for Biscuits:

  • 8 ounces cubed peeled Yukon gold potato
  • 3 tablespoons fresh curly parsley, chopped
  • 1/2 cup low-fat buttermilk
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons butter, cut into small pieces
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • Cooking spray

Preheat oven to 450°

Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; mash with a potato masher or a fork until smooth. The mixture doesn’t have to be extremely smooth, a couple small lumps won’t hurt anything.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl. Add potato mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness.

Cut with a 2-inch biscuit cutter into 15 biscuits. Place biscuits 2 inches apart on a baking sheet coated with cooking spray. Bake for 15 minutes or until lightly browned. Serve warm.

These are only 87 calories a piece and they are SO moist. I was surprised at how yummy these were. As an addition to a meal or cut in half for a slider these biscuits were very satisfying.

Hope you all have a wonderful Monday!

Related Posts Plugin for WordPress, Blogger...

You May Also Like

Lemon Zucchini Muffins

July 31, 2013

Chocolate Caramel Brownies

June 25, 2013

Banana Bread

February 20, 2013

36 Comments