Mashed Potato Biscuits Recipe

December 10, 2015
Mashed Potato Biscuits Recipe

Mashed Potato Biscuits Recipe

This recipe calls for leftover mashed potatoes, as if there is ever such a thing!  So next time you have mashed potatoes for dinner, just cook up a bit extra and make these biscuits the next day.  Or, like me, if you want these biscuits RIGHT NOW just boil up some spuds and bake these babies for dinner tonight.  These biscuits are super fluffy but not as dry as regular biscuits, and no one will ever guess that’s because of the potato.

Mashed Potato Biscuits Recipe
  • 2½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ¼ cup granulated white sugar
  • freshly ground black pepper to taste
  • ¼ cup cold butter cut into cubes
  • 1½ cups leftover mashed potatoes (it's better if you use plain mashed potatoes, but I've had success with leftover mash that has butter and milk added)
  • 1 egg, beaten
  • ⅓ cup cold water
  • ⅓ cup milk
  • 1 tbsp milk for brushing the tops
  1. Preheat the oven to 450F
  2. Sift together the flour, baking powder, salt, pepper and sugar
  3. Cut in butter with pastry cutter, two knives, or your fingers, until butter is well incorporated
  4. You can add a handful of grated cheese, or chives, as I did, but that is optional
  5. Add mashed potatoes and stir with fork until no large chunks of mashed potato remain
  6. Add egg, water and milk, stirring until a loose dough forms
  7. Knead dough 6 to 8 times on a floured counter until the dough holds together
  8. Press dough out to ¾ inch thickness and cut into circles with a cookie cutter or glass
  9. Put biscuits on an ungreased baking sheet
  10. Brush the tops lightly with milk
  11. Bake 15 to 20 minutes or until golden
  12. Eat immediately with giant swodges of butter

Read Part Two of “If You Can’t Stand the Heat, Get Out of the Kitchen”…

Read Part One of “If You Can’t Stand the Heat, Get Out of the Kitchen”…

Read Part Three of “If You Can’t Stand the Heat, Get Out of the Kitchen”…

And listen to this playlist from Patrick Watson

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