Potato-Sour Cream Biscuits

8 oz. cubed peeled Yukon gold potato 1/2 cup low-fat buttermilk 1/4 cup reduced-fat sour cream 2 Tbsp. butter, cut into small pieces 1-3/4 cups all-purpose flour (about 7-3/4 oz.) 1 Tbsp. baking powder 1 tsp. salt 1/2 tsp. 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 until smooth.
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 at 450° for 15 minutes or until lightly browned. Serve warm. Makes 15 biscuits