Yeasted Potato Biscuits Recipe

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Yeasted Potato Biscuits
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Ingredients:

Directions:

  1. Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
  2. When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
  3. Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
  4. Turn it out, then roll into a circle about 1/3 thick and cut into 2 rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
  5. Preheat the oven to 400*F.
  6. Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.77 Kcal (1071 kJ)
Calories from fat 45.79 Kcal
% Daily Value*
Total Fat 5.09g 8%
Cholesterol 12.42mg 4%
Sodium 417.47mg 17%
Potassium 136.21mg 3%
Total Carbs 44.77g 15%
Sugars 2.77g 11%
Dietary Fiber 2.3g 9%
Protein 6.69g 13%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 5%
Iron 0.7mg 4%
Calcium 36.5mg 4%
Amount Per 100 g
Calories 277.56 Kcal (1162 kJ)
Calories from fat 49.69 Kcal
% Daily Value*
Total Fat 5.52g 8%
Cholesterol 13.48mg 4%
Sodium 453.03mg 17%
Potassium 147.81mg 3%
Total Carbs 48.58g 15%
Sugars 3.01g 11%
Dietary Fiber 2.5g 9%
Protein 7.26g 13%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 5%
Iron 0.7mg 4%
Calcium 39.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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