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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • 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

278.9 calories; 6.1 g protein; 44.1 g carbohydrates; 40 mg cholesterol; 730 mg sodium. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2003
These biscuits were excellent - soft and tender inside just as the name implies. The recipe made 10 good sized biscuits Read More
(34)

Most helpful critical review

Rating: 3 stars
06/28/2010
I don't know what it is but they just tasted weird to me. I wouldn't make them again. Read More
(1)
117 Ratings
  • 5 star values: 82
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2003
These biscuits were excellent - soft and tender inside just as the name implies. The recipe made 10 good sized biscuits Read More
(34)
Rating: 5 stars
12/02/2009
These were the lightest fluffiest biscuits I have ever baked-- and I've been baking for about 40 years! I did not use the water-- just added enough milk to make a firm biscuit dough. I am guessing some of the difference in texture and height is due to the various amounts of butter and/or milk in the leftover potatoes. Additionally the type of potato may account for different results as some are more starchy than others. My family and I are sold on these biscuits. They were also delicious warmed over the next morning for sausage and egg sandwiches. 10 stars for this recipe! Read More
(31)
Rating: 4 stars
01/25/2004
Pretty good biscuits! The recipe definitely needs an additional 1/4 cup of flour plus maybe a little more. I ended up with 10 good sized tender and moist biscuits. They're a tiny bit more on the dense side than light and airy. They're also slightly sweet. I would imagine if you cut the sugar down a tad and added some shredded cheddar and garlic salt they would make good potato cheese biscuits- I'll have to try it next time. Read More
(31)
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Rating: 5 stars
01/07/2008
My family LOVED these biscuits. I didn't add the water it called for as the milk made the dough moist enough. I also put in less sugar. I didn't want to take the time to roll out the dough so I floured my hands rolled in quick balls flattened and they turned out just wonderful. My mashed potatoes from Sunday had the skins on and that didn't seem to change the biscuits in any way. This is a recipe I will keep and Pass on! I have 3 kids ranging in age from 5 to 11 and they all loved them. Read More
(21)
Rating: 5 stars
11/30/2008
Super awesome. I didn't add any extra sugar I used buttermilk and I made these into drop biscuits in my muffin tin. Great recipe. I'd like to add some spices the next time I make this like rosemary and garlic. This recipe made twelve really large biscuits. Read More
(17)
Rating: 5 stars
12/20/2005
I have to give these five stars. I mixed mine in the mixer so I didn t have a problem with too much liquid. I only added till the dough was right. Mine came out light and soft with a good taste. You could add less sugar or no sugar. One other thing I did was use potato flakes which gave them a slight potato taste without adding moisture. Overall a very good recipe. This one is my new favorite biscuit recipe. Definitely a keeper. Thanks Read More
(15)
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Rating: 5 stars
11/25/2012
These were delicious! I made the recipe as directed but doubled it. I thought "8 servings" would mean 8 biscuits but I ended up with 24! Not complaining at all (and neither are my kids). One thing to note with this recipe (and all biscuit recipes): essential to keep ingredients cold. The butter needs to be hard straight from the fridge. If it's softened or melted the dough will be too sticky to handle. Use cold water and cold milk and make sure the mashed potatoes are at least room temperature (although the dough will be easier to handle if they've been refrigerated). We ate these with turkey and gravy for lunch on the day after Thanksgiving... couldn't have been better! Read More
(12)
Rating: 5 stars
10/03/2011
So I had left over mashed potatoes and didn't want to throw them out. Came on the sight and found this recipe. WOW! Glad I stumbled upon this one. I followed the recipe exactly. I mean I didn't change a thing. Tender, fluffy biscuits turned out. I had 18 good sized biscuits and my kids loved them. Even my picky eater husband liked them. Thanks for the recipe. I will never again throw away my mashed potatoes. Next time I will try to throw in some grated cheddar cheese. Read More
(10)
Rating: 4 stars
12/04/2008
These biscuits are indeed very light and fluffy. I made the recipe exactly as instructed using leftover Thanksgiving mashed potatoes skins and all. The skins in the biscuits were a little disturbing and I wouldn't recommend using that type of mashed potatoes again. The biscuits were nothing spectacular and actually rather tasteless but as I stated before very light. Read More
(7)
Rating: 3 stars
06/28/2010
I don't know what it is but they just tasted weird to me. I wouldn't make them again. Read More
(1)