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!
¾cupbuttermilk(plus more for brushing tops of biscuits)
⅛tspfresh 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 1/2 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 1/4 cup of shredded cheese.
Bake for 20 to 25 minutes, until golden brown.
Notes:
You can use store-bought or homemade mashed potatoes.
For store-bought, I like Target's garlic 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 flourin 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.