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.
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.
2 1/4 cups all-purpose flour
1 1/2 cups mashed potatoes
1 cup cheddar cheese, grated
3/4 cup whole milk
1/2 cup cooked peas
6 tablespoons cold unsalted butter, cut into cubes, plus 2 tablespoons, melted
2 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
Preheat oven to 450º F.
In a large bowl, combine flour, baking powder, sugar and salt and whisk together.
Using a pastry cutter or two forks, cut in cubed butter until mixture resembles coarse pebbles.
Mix in mashed potatoes, cheese and peas until fully incorporated.
In a separate bowl, whisk together milk and egg. Pour into mashed potato mixture and knead until dough comes together.
Roll dough out on a lightly floured surface and knead until smooth. Then roll out to 3/4-inch thickness.
Use a cookie cutter to cut out biscuits, then transfer to a large baking sheet.
Brush tops of biscuits with melted butter, then bake for 15-17 minutes, or until puffed up and golden brown.
Remove from oven and serve immediately.