Savory Mashed Potato Biscuits
Elevate your biscuit game with these savory mashed potato biscuits! Inspired by a beloved recipe from Susan Plante of Bennington, Vermont, this version incorporates leftover mashed potatoes for an irresistibly moist and hearty treat. The added brown sugar and honey provide a hint of sweetness that perfectly balances the savory flavor, while the buttermilk guarantees a tender crumb. While the original recipe called for less flour, adjustments have made these biscuits dense and satisfying, making them perfect for breakfast or as a side to your favorite meal. Enjoy the delightful combination of flavors and textures in every bite!
N/A
Servings
132
Calories
9
Ingredients
Ingredients
all-purpose flour
1 cup ((used about 3/4 to 1 cup more for a workable dough))
brown sugar
1.5 teaspoons
baking powder
1 teaspoon
baking soda
1/4 teaspoon
salt
1/4 teaspoon
leftover mashed potatoes
1/2 cup ((no butter, no milk added))
buttermilk
1/2 cup
butter
1 tablespoon ((melted))
honey
1.5 teaspoons
Instructions
1
Preheat your oven to 425 degrees F (220 degrees C).
2
In a small bowl, sift together the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3
In a medium bowl, combine the leftover mashed potatoes, buttermilk, melted butter, and honey. Mix until smooth and well blended.
4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
5
Turn the dough out onto a lightly floured surface. Knead gently for 8 to 10 turns until the dough comes together. Pat or roll out the dough to about 1/2 inch thickness.
6
Using a floured 2 1/2-inch biscuit cutter, cut out biscuits. For a different presentation, you can shape the dough into a rectangle and cut it into 6 equal squares.
7
Place the biscuits on an ungreased baking sheet, leaving about 1 inch of space between each one.
8
Bake in the preheated oven for 8 to 12 minutes, or until the tops are golden brown. Serve warm!
Nutrition Information
5g
Fat
17.5g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Mashed Potato Biscuits?
They are a hearty and moist biscuit variety that incorporates leftover mashed potatoes for a dense and satisfying texture.
Who is the inspiration behind this recipe?
This recipe was inspired by a beloved recipe from Susan Plante of Bennington, Vermont.
What temperature should the oven be preheated to?
The oven should be preheated to 425 degrees F (220 degrees C).
How much all-purpose flour is required for the dough?
The recipe starts with 1 cup of all-purpose flour, but you may need an additional 3/4 to 1 cup more to make the dough workable.
What amount of brown sugar is used in the biscuits?
The recipe calls for 1.5 teaspoons of brown sugar.
How much baking powder is needed?
You will need 1 teaspoon of baking powder.
What is the required amount of baking soda?
The recipe requires 1/4 teaspoon of baking soda.
How much salt should be added to the dry mix?
Add 1/4 teaspoon of salt to the dry ingredients.
What type of mashed potatoes should be used?
Use 1/2 cup of leftover mashed potatoes with no added butter or milk.
How much buttermilk is included in the recipe?
The recipe uses 1/2 cup of buttermilk.
How much butter is used for the wet mixture?
Use 1 tablespoon of melted butter.
What amount of honey is added to the biscuits?
The recipe includes 1.5 teaspoons of honey.
What are the dry ingredients in this recipe?
The dry ingredients include all-purpose flour, brown sugar, baking powder, baking soda, and salt.
How should the wet ingredients be prepared?
Combine the leftover mashed potatoes, buttermilk, melted butter, and honey in a medium bowl and mix until smooth.
What is the correct way to combine wet and dry ingredients?
Gradually add the wet ingredients to the dry ingredients and stir gently until just combined without overmixing.
How many times should the biscuit dough be kneaded?
Turn the dough onto a floured surface and knead gently for 8 to 10 turns.
How thick should the dough be rolled out?
Pat or roll out the dough to a thickness of about 1/2 inch.
What size biscuit cutter is recommended?
A floured 2 1/2-inch biscuit cutter is recommended for this recipe.
Can I cut these biscuits into shapes other than circles?
Yes, you can shape the dough into a rectangle and cut it into 6 equal squares instead.
Do I need to grease the baking sheet?
No, the biscuits should be placed on an ungreased baking sheet.
How much space should be left between biscuits on the tray?
Leave about 1 inch of space between each biscuit on the baking sheet.
How long do the potato biscuits need to bake?
Bake the biscuits for 8 to 12 minutes.
How do I know when the biscuits are done?
The biscuits are done when the tops have turned golden brown.
How should these biscuits be served?
They are best served warm, either for breakfast or as a side dish.
What is the calorie count for one serving?
Each serving contains approximately 132 calories.
How much fat is in a serving of these biscuits?
There are 5 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 17.5 grams of carbohydrates.
How much protein is in each biscuit?
There are 2.7 grams of protein per serving.
Why is buttermilk used in this recipe?
Buttermilk is used to ensure the biscuits have a tender crumb.
What is the total number of ingredients in this recipe?
There are 9 ingredients in total for this biscuit recipe.