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Potato-Sour Cream Biscuits


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.

So, 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!

Print Recipe

Potato-Sour Cream Biscuits

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 18-20

Ingredients

  • 8 oz cubed peeled Yukon Gold potatoes
  • 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

Directions

  • 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.

Comments

  2. 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.

    Reply

  7. 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.

    Reply

  9. 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!!!

    Reply

  10. 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!

    Reply

  23. 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…

    Reply

  29. 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 … ?

    Reply

  34. 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.

    Reply

  35. 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.

    Reply

  36. 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…

    Reply

  37. 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.

    Reply

  38. 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…

    Reply

  39. 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*

    Reply

  40. 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.

    Reply

  56. 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.

    Reply

  59. 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??

    Reply

  62. 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).

    Reply

  64. 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.

    Reply

  67. 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.

    Reply

  77. 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…..

    Reply

  78. 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. -_-

    Reply

  79. 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!

    Reply

  80. 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 🙂

    Reply

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