All I can say is, "Oh Ma Gawd."
Seriously, a no yeast biscuit that is utterly perfect. But here's why, it's made with potatoes! Yep, it is!
These are Potato-Sour Cream Biscuits made to satisfy the Potato Ho in me. These biscuits are so easy to make I just might whip them up with every dinner from here on out.
These biscuits are also my entry into this months Potato Ho Down. The Potato Ho Down is a monthly event Krysta and I came up to help satisfy our obsession with the tasty tuber.
This month's Ho Down is being hosted by Diane on her cooking blog Asthma Girl Cooks on September 17th. So if you've made a potato recipe between August 21 and now or still want to whip up your favorite potato dish you still have a couple more days to do so! Just add the link and your Potato Ho name (your first pet's name and your middle name), mine is Sparky Marie, and your set! We Potato Ho's also have our own website, you know, our own den of iniquity where we unite. Check it out.
In the meantime, let's make these SUPER EASY biscuits because I just can't tell you how yummy they are. You'll have to find out for yourself.
Here's what you'll need: Yukon Gold Potatoes, sour cream, butter, all-purpose flour, buttermilk, baking powder, baking soda and sea salt.
Boil 8 ounces Yukon Gold Potatoes in water until fork tender; about 10 minutes. Drain potatoes and return to the pan.
Add 1/2 cup buttermilk, 1/2 cup sour cream and 2 Tablespoons butter to the pan; mash with a potato masher until smooth.
In a large bowl combine 1-3/4 cups all-purpose flour, 1 Tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt. Add potato mixture and stir just until moist. Do not go crazy here and stir wildly, gently combine or you'll end up with a hockey puck.
Turn the dough out onto a lightly floured surface and knead (squeeze) lightly about 5 or 6 times. Again, don't go crazy here. Just make sure all the flour has combined.
Pat the dough with your hands to a 3/4-inch thickness. Get out your ruler otherwise you'll flatten the dough too much. You will. Cut the dough with a 2-inch biscuit cutter.
Place the biscuits onto a baking tray covered in parchment or coated with cooking spray. Bake in 450 degree oven for 14 minutes or until lightly brown.
Here they are, straight out of the oven. Smother with butter, jam or honey and serve with every meal!
What do you call a bunch of potato biscuits in a basket? I don't know either.
And with a salad....PERFECT!
Sparky Marie's Potato-Sour Cream Biscuits
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, again not very much.
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.
Serve warm smothered in butter, jam and honey. Yum.
You gotta be the greatest cook ever. You should have your own cooking show:)
As much as I hate potatoes, I WILL be making these biscuits for my family. I know they will love them.And maybe this will make up just a little for all the times I have not prepared potatoes for a meal. Don’t you think rice or noodles are just as good ? ( Don’ answer that!) KathyB.
These look fabulous ! Is it a must to use the Yukon gold potatoes?
Oh, these look wonderful and easy. I wonder if they would be too tough if I folded in some cheese before baking.
Oh my potato! I will be making these tonight for dinner! Oh yes I am!!!
I will let you know how they turn out!!
Yummy yummy yummy I’ve got potato love in my tummy!
That is exactly the kind of breakfast we love! When we get back home, if the home is liveable, I will bake these biscuits. I dislike rolling pins and they are just the answer to that situation. Your photos are fabulous. I can almost taste those biscuits just looking at them.
Ohhhhhh- yum!!! I want some right now.
Don,t you just love what potatoes do to bread dough!! I make potato bread that my family absolutely loves but haven’t made for awhile cause I don’t have the time. It’s a yeast bread. But this….oh yes this can be made and on the table in no time!!! I can taste it now!!! Thanks Cathy and my family thanks you too!!!
OMG Cathy those look yummy! I don’t cook alot of potatoes anymore due to my hubby and MIL being diabetic , but those just might have to be our one sin for our Thanksgiving dinner!
Wow, these do look easy. I don’t have yeast-phobia exactly, but I sure won’t tackle yeast-based breads unless I know I have a whole day to myself with nothing to do. These are perfect!
Potatoes make everything better. My dad makes a potato bread that is so moist and delicious…maybe next months addition to being a Potato Ho:D
I wonder if Potato ho can just be combined to POTATHO.
I’m going to try to impress my MIL at Thanksgiving with these.
We’ll see how it goes.
Yikes,those hot luscious looking biscuits are TOUCHING the cool crispy salad!
These WILL be on our table this week, but I sense that a fight for the last one will ensue. Noble Pig, do you provide referees for this event?!
OMG–I wish I had those right now! They do look easy–I will definitely make them. As usual–your photos are amazing!!
I think I’m gonna cry–a happy cry!
Kathy,
Potato biscuits look so fluffy, I am sure it tasted very good. I haven’t submited mine yet, hopefully I’ll do this on Monday.
These look awesome, I bet they would be great with some chicken & gravy! Real comforting!
Oh sweet heavens. I’m in the mood for some biscuits and soup tonight!
could you please have a contest in which you send the winner (me) a box filled with all the goodies you make? thank you in advance. xoxo CWG
sorry it’s been a while since my last visit! i’m catching up though and man oh holy sh*t these look amazing! my peeps would be psyched if i made them but i may just have to show them the picture.
Oh Cathy, that looks so amazingly good ! Oh my. Oh no, I mustn’t look any longer. My mouth is watering, imagining the taste of them hot from the oven, with butter….
And a delicious green salad. This is torture…
Wow!!! Those look so perfect!!! And that photo with the melting butter is out of this world!
One word- YUM!
those look great.
Yum! Adding these to my to do list.
My boyfriend and I are drooling!!
My stomach is growling! Your pics are amazing. (I’m studying … someday I may be able to post a recipe with pics that look good instead of the bland ones I currently produce. Hey! How ’bout a post with some photog-of-food advice? PLEASE? You’re the BEST I’ve seen in the blogdom.)
This recipe looks fantastic. I’m putting this one in the hopper too. YUMMY! Thanks a bunch. (Or should I say bushel?)
Okay, I’m off to go have a snack. Now where did I put that bag of yukon golds … ?
P.S. Where did you get that biscuit cutter? I have the chintziest thing and I am feeling prone to covet yours. (Oops! Guess I better be praying for forgiveness along with that snoack I am off to devour.) : )
Oh that’s just great. I am never going to get back into my clothes. *sigh* I swear I could smell those through the computer!
I do believe even I could manage to make these and not screw up! Love to cook – hate to bake and am not good at it either!
Delicious, Sparky Marie!
“What do you call a bunch of potato biscuits in a basket?” I know the answer! “gone”. A basket of those in my home would last about 3.5 seconds.
Potatoes in a biscuit. Yeah, that’s comfort food to the bone baby. Seriously fattening, but seriously good. I can only imagine how good those bad boys smelled in the house as they were baking.
potato + biscuit = sure hit.
Love the golden brown colour. Do you think you could freeze the biscuits just before cooking? I’d be tempted to eat too many for the sake of having them while warm.
These look so yummy. I love making biscuits and I will give these a try for sure. I am wondering if I am going to make the ho-down this month – I can’t do it today so tomorrow is my last chance…
Does that picture mean the Wild Boar still isn’t getting his chilled salad plates? Come on girl he’s spoiled at work having his way, you know giving orders and all. Just chill the mans plates he’s buying you a vineyard.
The bisquits look killer, served with honey and fried chicken; that’s what I’m talkin about.
Nothin’ says love in the South like a biscuit. Seriously Cathy, those pictures! How do you expect me to not raid the kitchen after that series?
Mmmm…plus taters tucked inside…mmmmm…
Oh lordy, these look great. We are BIG potato roll fans in this house, but I’ve never made them. I’m a rolling pinavoider! These look worth the risk! I love butter and honey on biscuits. *sigh*
Great googley moogley those look good! I’ve been craving biscuits lately & thought about doing a potato bread for the Ho Down, but HP wanted fish & chips for dinner last night, so they will be blogged imminently.
My mouth is watering looking at the pictures. But they have to wait unt6il the next grocery store trip as we don’t have the ingredients.
Ho my lands! Those look awesome. I will be trying soon.
absolutely wonderous…
i can only imagine how good these are
i want 3 – now
if i had potatoes in my house i’d be running to make them… but i can’t rally.
WHAT!? I have never heard of that, but they look absolutely to DIE for. Mmmm – thanks for the recipe!
Potato biscuits…holy cow Cathy, only you
Not a big baker but I may have to try this one!!
You should not be allowed to post pictures like that first one, unless you are going to send fresh made biscuits to everyone!
Yep I could eat them with every meal for sure!!
Oh my goodness – when that picture popped up on my screen of the warm biscuit with the melting butter, I drooled a little!
Did you say Potato Biscuits? I’m in LURVE. These are great!!
“What do you call a bunch of potato biscuits in a basket?”
How about perfection?
I can’t believe how wonderful those look Cathy. And with you instructions and photos you make it look so easy. I really need to get over my baking issues!
What do I call a basket of biscuits? MINE!! Seriously, these look heavenly.
well i’ll be. who knew the potater was so versatile? i’ve seen pretty biscuits before, but these are simply perfect. nice find and great execution!
It would great with roast chicken!
I came from reading a post about ab work and body fat to this. Don’t you just love the internet?
Gotta try these! Potatoes make amazing baked goods. My favorite(only make ‘em for Christmas, though) yeast rolls have potatoes in them. And, have you ever had a Spudnut!? Amazing! I make the World’s Worst Biscuits. For real. I have a ribbon to prove it. Maybe these will be my salvation.
Where on earth did you get that little carton of buttermilk?!!!!!!!!!!!
For the love uh… Golly, I’m supposed to be NOT eatin’ this kinda stuff, but how can I NOT eat this? How? Somebody?…
Sparky Marie, Sparky Marie, Sparky Marie… I made these last night for dinner..and ON MY WORD! They were fabulous! So easy and sooooo perfect.
I had one for breakfast this morning w/ some jelly! Heaven. Would you mind if I posted about them when I get a chance??
Potato bread is my very favorite, but I’ve never had it in biscuit form! Doesn’t get any better than this!
Oh Lord those look heavenly. I LOVE fresh biscuits (hate gravy but love biscuits). I’m going to have to try these soon. There goes the 10 pounds I’m supposed to be losing in our 100 day Challenge.
The one and only time I tried to make no-yeast biscuits, they turned into hockey pucks and I haven’t tried them since. Maybe these. Maybe I’ll try biscuits again…maybe (the hockey puck horror is still with me).
$7.50 for a gallon of milk…you’re crazy girl.
Love, love, love the biscuit idea. Potatoes who knew. I will definitely try this recipe. Scrumptious.
Oh Dear God! Why did you have to go and post this recipe? Ohhhh! I can just see it now. Me as The Blimp because I ate too many of these. And the butter! Someone please shoot me now and put me out of my misery. If I eat these I just know I’ll die. Don’t laugh. It could happen.
I think I should never have started blogging, lol.
Cathy, I love working with yeast and the rolling pin is my best friend, but still want to make these – they are making me drool!
As usual those look wonderful. And easy! I can’t wait to try them.
Oh heaven! Oh heaven! You had me at “no yeast.” I don’t know why but baking with yeast scares me and I won’t do it. Maybe it’s a deep down fear that if I get the sugar/heat balance wrong those yeasty guys will become big enough to eat ME!
I’ve lurked here for a long time and just had to come out and say hello when I saw this recipe.
These look awesome. Sorry if this has been covered already, but do you peel the potatoes at any point?
Yes. The recipe indicates to use 8 ounces of peeled potatoes.
This would surely satisfy the carb cravings in me! They look awesome!
That butter shot at the top is darn near pornographic! Droooooool.
mmmm, sounds yummy. yukon golds are my very favoritest potatoes, especially for mashing. i wonder if my ghetto oven will bake these properly or if i should wait until the new one gets here……
I love these! I think I’m in love. These biscuits are spectacular.
Just tried these. Yum!
Hey they look so yummy! Anyway, 450 degrees F or C?
We call them potato scones here in the UK. These look absolutely fabulous, sweetie!
Holy moly rocky! I love spuds and bread, and now they are united harmoniously together. Must pick up more YG spuds at store and try these on my next day off. I just about licked the screen…..
These suffer the “gnocchi” problem. If you boil the potatoes, they get too “wet” and then require more flour than the recipe states just to come together. The problem with adding too much flour is you lose the potato taste and they then turn into nasty little hockey pucks that sink in your stomach and make you feel gross.
Baked potatoes is where it’s at. They don’t need anywhere near as much flour because they haven’t got additional water in them.
Now. Please excuse me while I clean up all the hair I pulled out. -_-
Okay, I was googling Robert Redford cake, and stumbled into your blog. So far I have written down 4 recipes to try tomorrow! Love your attitude and humor – well done!
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Whoa – I’m a new reader and I’m in love with what I’ve been reading, including this recipe! I will be making these this weekend! Thanks
they look great and so easy to make!
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Looks delicious
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