Leftover Mashed Potato Biscuits
Got leftover mashed potatoes? It’s a problem that can happen after every holiday meal. But not to worry! This recipe is a tasty and fun way to turned your load of leftovers into these fluffy nourishing biscuits.
Can I Make These Biscuits Whole Wheat?
Making these biscuits into a healthier whole wheat version is easy. Simply substitute half of the all purpose flour with whole wheat flour. They will still be soft and fluffy. You can even experiment with other types of flours to achieve a flavour and texture all your own. If you tried a combination that turned out well for you, let me know about it!
Thinking about trying these next time you have leftover mashed potatoes? Let me know how they turned out for you!
Leftover Mashed Potato Biscuits
Use your leftover mashed potatoes to bake up these big, fluffy biscuits. Perfect for breakfast or as a dinner roll.
Ingredients
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 2 tablespoons butter
- 2 tablespoons shortening or lard
- 1¼ cups leftover mashed potatoes
- ½ cup milk
- 1 egg
- 2-3 tablespoons water if necessary
Instructions
- Preheat oven to 425F/218C. Line a baking sheet with parchment paper. In a large mixing bowl combine all purpose flour, sugar, baking powder, baking soda and salt. Stir well.
- Add butter and shortening. Cut in with a pastry blender or your fingers until the mixture is very fine. Add mashed potatoes and repeat, cutting it in with your fingers until it is well dispersed and the mixture looks fine.
- Beat the milk and egg together and pour over the dry mixture. Stir together to form a soft dough. Add 2-3 tablespoons of water if the dough looks too dry. Do not over mix.
- On a lightly floured surface roll out dough into a 9 inch square. Cut into 12 equal portions and place on prepared baking sheet. Brush tops with milk. Bake for 12-15 minutes or until lightly golden. Serve warm.