Best Mashed Potato Biscuits Recipes

MASHED POTATO BISCUITS

Steps:

• In a large bowl mix with a fork the flour, baking powder, and salt.
• With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
• Stir in milk until mixture is moistened.
• Turn dough out on floured board and knead 6 to 8 times.
• Roll out to about 1/2 inch thick and cut with biscuit cutter.
• Place on baking sheet 1 1/2 inches apart.
• Bake at 450 degrees for 12 to 15 minutes or until golden brown.
• Serve warm with fresh butter or honey.

LOADED MASHED POTATO-STUFFED BISCUITS

Steps:

• Heat oven to 375°F. Lightly grease or spray bottom and side of 9-inch round cake pan.
• In large bowl, mix Original Bisquick® mix, milk, 1/2 cup of the crumbled bacon, 1/4 cup of the green onions and the garlic powder until smooth soft dough forms.
• On surface lightly sprinkled with Bisquick mix, pat dough 1/2 inch thick. Use round biscuit cutter to cut dough into 16 (3-inch) biscuits.
• On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal. Transfer to cake pan. Arrange biscuits evenly in pan, with 1 biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup of the shredded Cheddar cheese.
• Bake biscuits about 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Sprinkle remaining 1/4 cup Cheddar cheese and the mozzarella cheese on top of biscuits. Bake about 5 minutes longer or until cheese is melted. Top with remaining green onions and crumbled bacon.

HIGH RISE MASHED POTATO BISCUITS / BREADSTICKS

Steps:

• Biscuits:.
• In mixing bowl mix flour, baking power and salt and dry dressing mix.
• If leftover mashed potatoes, warm them in microwave, or room temperature.It is fine if you have mashed potatoes with cream cheese in them or margarine or herbs. You may also make 1 or 2 cups instant potatoes using the directions on the box.
• Add mashed potatoes and mix. I use my hands.
• Note: I freeze leftover mashed potatoes in 1 cup quantities for these biscuits.
• In small bowl, add beaten egg and milk. Wisk together.
• Add the milk mixture into the dry mix and mix with a spoon until the sides come away from the bowl and dough is formed. Mix lightly.
• Preheat oven to 425°F.
• Turn out on a slightly floured board and pat down and around. Do not use a rolling pin. Pat down until 3/4 inch or 1 inch high.
• Spray Pam on baking sheet.
• Use a glass to cut out or a biscuit cutter.
• I make 9 - 10 large biscuits.
• Note: There will be little bits of herb throughout the biscuits. Good with honey and margarine or white gravy.
• Note: I cook mine, it takes 12 minutes and mine are large in diameter. Take out of oven when light brown to medium brown.
• Breadsticks: Pat out and cut in strips, I like to have the dough about an inch high.
• Lightly roll each strip, back and forth until it is round. Place on the baking pan with space between. You may brush with margarine or garlic butter the last few minutes of cooking. Cooking time: approx 7 minutes, but it is based on the size of breadsticks. You may serve garlic butter for dipping the breadsticks. Watch closely, they are small in diameter.

MASHED POTATO BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
• In another bowl, combine the potatoes,buttermilk,butter, and honey.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Turn onto a lightly floured surface knead 8 to 10 times then pat ( I prefer to pat out the dough) or roll out to 1/2 inch thickness.
• Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares).
• Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.

LEFTOVER MASHED POTATO BISCUITS

Steps:

• Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine. Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout. Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together. Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.