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Tender Potato Biscuits

Tender Potato Biscuits

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
LANDERSON6354

LANDERSON6354

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 730 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
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Reviews

DASME
26

DASME

8/15/2003

These biscuits were excellent - soft and tender, inside just as the name implies. The recipe made 10 good sized biscuits

Trina
24

Trina

1/25/2004

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.

javaqueen
22

javaqueen

12/2/2009

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!

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