Best Tender Potato Biscuits Recipes

TENDER POTATO BISCUITS

Tender Potato Biscuits image

These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!

Provided by LANDERSON6354

Categories Bread Quick Bread Recipes Biscuits

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

2 ½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
¼ cup sugar
¼ cup butter or margarine
1 ½ cups leftover mashed potatoes
1 egg, beaten
⅓ cup cold water
⅓ cup milk
2 tablespoons milk, or as needed

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g

TENDER SWEET POTATO BISCUITS

Tender Sweet Potato Biscuits image

Whoever said biscuits were boring never tasted these. We love their rich flavor. These tender treats are great with a meal or as a snack with honey butter.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

Ingredients

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons 2% milk

Steps:

In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs. , In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets. , Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 136 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.