Potato Biscuits Recipe

Flour: The base of the biscuit dough, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Mashed potatoes: Adds moisture and a unique creamy texture to the biscuits.

Butter: Adds richness and flavor to the dough.

Milk: Helps to bring the dough together and adds moisture.

When incorporating mashed potatoes into the dough, ensure they are thoroughly cooled to prevent the butter from melting prematurely. This helps maintain the dough's consistency, making it easier to handle and resulting in a flakier biscuit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser biscuit.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease, though texture may vary.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• cooled mashed potatoes - Substitute with sweet potato puree: Adds a different flavor and more nutrients, though it may slightly alter the texture.

• cooled mashed potatoes - Substitute with cauliflower puree: Lower in carbs and calories, but will change the flavor and texture.

• melted butter - Substitute with coconut oil: Provides a dairy-free option with a slight coconut flavor.

• melted butter - Substitute with olive oil: A heart-healthy alternative, though it may change the flavor slightly.

• milk - Substitute with almond milk: A dairy-free alternative that works well in most baking recipes.

• milk - Substitute with buttermilk: Adds a tangy flavor and can make the biscuits fluffier.

• Allow the potato biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the biscuits soggy.

• For short-term storage, place the cooled biscuits in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator for up to a week.

• To freeze the biscuits, first, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.

• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they've been stored.

• When you're ready to enjoy the frozen biscuits, remove the desired number from the freezer. For best results, let them thaw at room temperature for about 1-2 hours.

• To reheat the thawed biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and warm them in the oven for about 10 minutes or until heated through. This will help restore their original texture and flavor.

• Alternatively, you can reheat the biscuits in the microwave. Place a damp paper towel over the biscuits to keep them from drying out, and microwave on medium power for 20-30 seconds or until warm.

• If you want to add a little extra flavor, brush the reheated biscuits with melted butter or sprinkle with a bit of cheese before serving. Enjoy them with your favorite soups, stews, or as a delightful side to any meal.

• Preheat your oven to 350°F (175°C). Place the potato biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are heated through.

• For a quicker method, use a microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary.

• If you prefer a crispier texture, use a toaster oven. Set it to 350°F (175°C) and place the biscuits directly on the rack. Heat for 5-7 minutes until they are warm and slightly crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the potato biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and mix in the mashed potatoes and melted butter.

• Measuring cups: Measure out the flour, baking powder, salt, mashed potatoes, melted butter, and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Wooden spoon: Stir the ingredients together to form a soft dough.

• Rolling pin: Roll out the dough to about ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this sheet for baking.

• Parchment paper: Line the baking sheet to prevent the biscuits from sticking.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time.

Use leftover mashed potatoes: Utilize leftover mashed potatoes from a previous meal to cut down on prep time.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Use a food processor: Speed up the mixing process by using a food processor to combine the ingredients.

Preheat oven early: Start preheating the oven before you begin mixing to ensure it’s ready when you are.