MASHED POTATO BISCUITS
Mashed Potato Biscuits are so easy to make and a wonderful way to use any leftover mashed potatoes. We love these delicious biscuits with butter and honey. These are a great way to start the day and keep well in an airtight container and reheat well too.
Mashed Potato Biscuits Simple Ingredients:
All Purpose Flour
Baking Powder
Baking Soda
Salt
Shortening
Mashed Potatoes
Egg
Honey
Buttermilk
This recipe uses just basic ingredients and is one of our favorites, especially after any holiday gathering! We always make a lot of mashed potatoes and if we have any leftover, these are on our breakfast menu the next day! You can easily cut this recipe in half if you wanted too.
You can use this Buttermilk Substitute if you don’t have buttermilk on hand.
“I came across this recipe yesterday. I was having Sheherds Pie for dinner so I saved a cup of mashed potatoes. Made these this morning as written except slathered some melted butter on after removing from oven. They are excellent…love them!” – Phyllis
“Made these yesterday – wow!!!! My mashed spuds were made with sour cream and used White Lily flour, wish I could buy that flour here!!!! The biscuits were so tender and delicious, even today when cold!!!! This is definitely a keeper recipe!!!!!” – Janet
“The taste of these biscuits is phenomenal! We loved them!” – Jean
Full recipe in printable recipe card below.
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Mashed Potato Biscuits
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 cup mashed potatoes I use regular mashed potatoes that I have leftover, not instant
- 1 egg
- 1 tablespoon honey
- 3/4 to 1 cup buttermilk
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
- Cut in shortening until mixture is like coarse crumbs. Add mashed potatoes, egg and honey mixing with a spoon.
- Add milk until mixture makes a dough and turn out onto a floured board.
- Roll or pat out and cut with biscuit cutter. I get about 20 biscuits from this recipe.
- Place on sprayed baking sheet. Bake in preheated 425 degree oven for 15 to 20 minutes until brown on top.
Be sure and pin these delicious biscuits:
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I’ve just tried mashed potato recipe for your ‘biscuits’, scones here in Australia, delicious !! Trouble is I’m going to have hide leftover mash because my grandchildren (4 boys & 2 girls) make a dash to Grandma’s after school, sniff out the mash & make mashed potato sandwiches. No mash? then into the larder for homemade cake or biscuits (your cookies). Thank the Lord for the Grands.
Wishing you all a safe, happy & healthy New Year.
Beverley
I’m actively eating these biscuits as I write this. They are super tender and delicious. I used about 3/4 cup buttermilk and the dough was wet but manageable. I was able to fold the dough and cut into 12 square biscuits. I’ll be keeping this recipe and probably make more before the week is up!
Made these yesterday – wow!!!! My mashed spuds were made with sour cream and used White Lily flour, wish I could buy that flour here!!!! The biscuits were so tender and delicious, even today when cold!!!! This is definitely a keeper recipe!!!!!
Walmart carries White Lily.
They don’t where I live in Kansas…wish they did! I order it on Amazon.
Do you use mashed potatoes that have been prepared with butter and milk or just plain cooked potatoes that have been mashed ( judsax@yahoo.com )
Leftover mashed potatoes prepared with milk and butter. I have not tried them with just plain potatoes mashed.
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This is my go to recipe every time I have left over mashed (bonafide) potatoes. Since they are already seasoned I like the flecks of black pepper and small chunks of potato in them since I use a hand masher to do potatoes The dough is wet but i turn it very carefully on a fully floured surface until easy to handle. I also do not use a biscuit cutter any more I shaped into a square and cut into squares with a bench scraper and carefully lift to pan that way the dough is never overworked.
I just happen to have some leftover mashed potatoes today, but not enough to make potato pancakes with. I think this biscuit recipe will be perfect.
Great looking biscuits. I’ve never tried adding mashed potatoes to biscuits before…in fact, I never even thought of doing that. Will have to give it a whirl next time I have left over mashed potatoes or sweet potatoes. Thanks for sharing the recipe.
The taste of these biscuits is phenomenal! We loved them! I’ll try them again, but the first time the batter was too wet. I’ll reduce the amount of buttermilk and all should be good.
I came across this recipe yesterday. I was having Sheherds Pie for dinner so I saved a cup of mashed potatoes. Made these this morning as written except slathered some melted butter on after removing from oven. They are excellent…love em’.
Thank you so much, Phyllis! Happy you enjoyed the biscuits.
They look and sound very yummy.
Sorry, Belinda, I don’t have one.
I was trying to think of something different to do with my mashed potatoes from last night! Thanks for the inspiration Judy!!! 🙂
My daughter loves mash potatoes. She is going to be in heaven when I make these.
Can you freeze these?
I never have any to freeze but I would say you could.
I dont have buttermilk…do you think whole milk would work ok?
You could try it. I think it would.
Make buttermilk by using a tablespoon of lemon juice or white vinegar to a cup of whole milk.
can you use self rising flour?
What a great way to use up leftover mashed potatoes(we always seem to have some) , can’t wait to try this because I love biscuits. Thanks!
can you use butter if you dont have shortening?
Yes, I think you could use butter.
can you use instant mashed potatoes
I don’t think they would be as good. I have never tried them but they might work.