Pillowy Potato Biscuits using Leftover Mashed Potato
Soft, fluffy and delicious, Potato Biscuits are the perfect way to use up leftover mashed potatoes. Serve with lashings of butter and a dollop of honey.
Servings: 8 serves
Calories: 112kcal
Equipment
Ingredients
- 2 cups white whole-wheat flour
- 2 teaspoon baking powder
- ¼ cup butter melted
- ¾ cup leftover mashed potato see notes
- 1 cup buttermilk
- 1 tablespoon chopped chives (optional)
- salt and pepper to taste
Instructions
- Preheat the oven to 375F (180C)
- Sift together the flour and baking powder into the bowl of a stand mixer with paddle attachment, or a large bowl if mixing by hand2 cups white whole-wheat flour, 2 teaspoon baking powder
- Add in the melted butter, mashed potato, buttermilk, and chives if using, and mix well until combined, and a soft dough has formed and the dough clears the sides of the bowl. Add more flour if needed (but it should be a little bit sticky)¼ cup butter, ¾ cup leftover mashed potato, 1 cup buttermilk, 1 tablespoon chopped chives, salt and pepper to taste
- Pop the dough onto a floured surface and shape into a rough square, about 1cm tall. Cut 9 squares out of the dough and place on a baking sheet lined with parchment paper
- Bake for 18 minutes, until golden brown on top
- Serve straight from the oven with lashings of fresh butter and some honey. Or wait until morning, toast up and serve with some jam/jelly
Notes
The potatoes should be warm when using them. If you are using fresh cooked mashed potatoes then thats fine, but if you are pulling leftovers from the fridge, you will need to warm them up before adding them to the recipe.
Nutrition
Calories: 112kcal | Carbohydrates: 10.6g | Protein: 2.5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Fiber: 1.1g | Sugar: 2g