Curly Parsley Potato Biscuits

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!