Mashed Potato Biscuits

Mashed Potato Biscuits – tender buttermilk biscuits made from scratch with leftover mashed potatoes. Super easy to make and they taste great! Great for breakfast, lunch, or dinner. Flour, butter, salt, baking powder, mashed potatoes, shredded cheese, and buttermilk. Can freeze unbaked biscuits for a quick side dish later. These biscuits are a must for your holiday meal. They make the BEST leftover turkey sandwiches!

plate of biscuits with text overlay

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How to Make Mashed Potato Biscuits

These biscuits are super easy to make with only a few simple ingredients. Using a box grater, grate half of a stick of butter. Place grated butter into the freezer to keep it super cold. In a large bowl, whisk together flour, salt, and baking powder. Add the chilled butter and toss to coat. Add leftover mashed potatoes and gently toss with a fork until the mashed potatoes are pea-sized. Gently stir in grated cheese. Make a well in the center of the mixture. Pour buttermilk into the well and stir just until a dough forms.

Place the dough on a lightly floured surface. Gently pat, knead, and roll the dough to about a 10-inch circle. Cut the dough with a 3-inch biscuit cutter. Rerolling dough scraps as needed. Place biscuits on a baking sheet lined with parchment paper. Brush the tops of the biscuits with buttermilk and sprinkle with fresh cracked black pepper. Sprinkle with more grated cheese. Bake in a preheated oven until golden brown.

Helpful Tips & Frequently Asked Questions

  • You can use store-bought or homemade mashed potatoes.
  • Can I use leftover sweet potatoes? Yes. You can use this recipe to make sweet potato biscuits with leftover mashed sweet potatoes.
  • One cup of flour weighs 4 ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • You can use any cheese that you would like.
    • Sharp cheddar, parmesan, mozzarella, white cheddar, and gouda cheese all work great.
    • Can omit the cheese if you prefer.
  • Feel free to add your favorite herbs to the dough.
    • Rosemary, sage, thyme, chives, parsley, or dill all work well.
    • Use 2 teaspoons of dried herbs or up to 2 tablespoons of fresh herbs
  • You can make the biscuits as large or as small as you prefer. You will just need to adjust the baking time.
  • Can Potato Biscuits be frozen? Yes. You can freeze them unbaked for fresh biscuits later. You will just need to add a few minutes to the baking time. Just watch them when they are in the oven and take them out when they are browned.
    • You can also freeze the baked biscuits and reheat them in the microwave later.
  • Store leftovers in an airtight container.
biscuit cut in half on a plate

Buttermilk Biscuits Made From Scratch

These biscuits are a must for your Thanksgiving dinner. They make the BEST leftover turkey sandwiches! We make these all the time to go with Breakfast, soups, stewschiliscasseroles, grilled meats – EVERYTHING! Give this recipe a try ASAP! They are sure to become a family favorite.

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plate of biscuits with text overlay

Mashed Potato Biscuits

Yield: 12 biscuits
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Mashed Potato Biscuits – tender buttermilk biscuits made from scratch with leftover mashed potatoes. Super easy to make and they taste great! Great for breakfast, lunch, or dinner. Flour, butter, salt, baking powder, mashed potatoes, shredded cheese, and buttermilk. Can freeze unbaked biscuits for a quick side dish later. These biscuits are a must for your holiday meal. They make the BEST leftover turkey sandwiches!

Ingredients:

  • 2⅓ cups all-purpose flour
  • 2 tsp salt
  • 1 Tbsp baking powder
  • ¼ cup unsalted butter grated
  • 1 cup shredded white cheddar cheese divided
  • 1 cup mashed potatoes
  • ¾ cup buttermilk (plus more for brushing tops of biscuits)
  • tsp fresh cracked black pepper

Instructions:

  • Preheat oven to 400ºF.
  • Using a box grater, grate half of a stick of butter. Place grated butter into the freezer to keep it super cold.
  • In a large bowl, whisk together flour, salt, and baking powder.
  • Add the chilled butter and toss to coat. Add leftover mashed potatoes and gently toss with a fork until the mashed potatoes are pea-sized. Gently stir in ½ cup grated cheese.
  • Make a well in the center of the mixture. Pour buttermilk into the well and stir just until a dough forms.
  • Place the dough on a lightly floured surface. Gently pat, knead, and roll the dough to about a 10-inch circle. Cut the dough with a 3-inch biscuit cutter. Rerolling dough scraps as needed. Place biscuits on a baking sheet lined with parchment paper.
  • Brush the tops of the biscuits with buttermilk and sprinkle with fresh cracked black pepper. Sprinkle with remaining ¼ cup of shredded cheese.
  • Bake for 20 to 25 minutes, until golden brown.

Notes:

  • You can use store-bought or homemade mashed potatoes.
  • Can I use leftover sweet potatoes? Yes. You can use this recipe to make sweet potato biscuits with leftover mashed sweet potatoes.
  • One cup of flour weighs 4 ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • You can use any cheese that you would like.
    • Sharp cheddar, parmesan, mozzarella, white cheddar, gouda cheese all work great.
    • Can omit cheese if you prefer.
  • Feel free to add your favorite herbs to the dough.
    • Rosemary, sage, thyme, chives, parsley, or dill all work well.
    • Use 2 teaspoons of dried herbs or up to 2 tablespoons of fresh herbs
  • You can make the biscuits as large or as small as you prefer. You will just need to adjust the baking time.
  • Can Potato Biscuits be frozen? Yes. You can freeze them unbaked for fresh biscuits later. You will just need to add a few minutes to the baking time. Just watch them when they are in the oven and take them out when they are browned.
    • You can also freeze the baked biscuits and reheat them in the microwave later.
  • Store leftovers in an airtight container.

Steph

Remember this recipe.

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Pin This Recipe
biscuit cut in half on a plate with text overlay

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