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Mashed potato biscuits are one of my favorites.  I love mashed potatoes and I love biscuits. I can make a meal off these biscuits with butter and honey.

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
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.  Yummy!
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  1. 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!!!!!

  2. Judith Gilliland says:

    Do you use mashed potatoes that have been prepared with butter and milk or just plain cooked potatoes that have been mashed ( [email protected] )

    • The Southern Lady says:

      Leftover mashed potatoes prepared with milk and butter. I have not tried them with just plain potatoes mashed.

  3. I’m loving your recipes and wonder if you could tell me the best app to store them in Thanks Anne

    • The Southern Lady says:

      If you click on the little printer icon under each recipe post you can either delete the photo and any text you don’t want and print just the recipe or you can save them to a folder on your computer. You can do either.

  4. 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.

  5. Janna Smith says:

    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.

  6. 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.

  7. Jean Uhrich says:

    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.

  8. 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’.

  9. richard meadows says:

    They look and sound very yummy.

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  11. Belinda Brown says:

    Do you have a cookbook to sell of your recipes? All of them sound and are delicious and I’d love to share your recipes with my Mom and Mother In Law in the cookbook version.

  12. I was trying to think of something different to do with my mashed potatoes from last night! Thanks for the inspiration Judy!!! 🙂

  13. My daughter loves mash potatoes. She is going to be in heaven when I make these.

  14. I dont have buttermilk…do you think whole milk would work ok?

  15. can you use self rising flour?

  16. 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!

  17. can you use butter if you dont have shortening?

  18. can you use instant mashed potatoes

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