I’m so happy to share this Tender Potato Biscuits recipe with you! These biscuits are soft, fluffy, and lightly sweet, made with leftover mashed potatoes for extra tenderness. They have a golden crust on the outside and melt-in-your-mouth texture inside, perfect for breakfast, lunch, or dinner. Quick to make and very forgiving, they are a comforting treat for any day of the week.
Level: Easy
Total Time: about 30 minutes
Prep Time: about 10 minutes
Cook Time: about 20 minutes
Yield: 8 biscuits
Course: Breakfast, Snack, or Side Dish
Cuisine: American
I still remember the first time I tried making biscuits with leftover mashed potatoes — it felt like a little kitchen magic. The mashed potatoes give them a softness that regular biscuits just do not have, and the tops turn beautifully golden in the oven.
This recipe is simple enough for beginners but tasty enough to impress anyone. You just mix dry ingredients, fold in butter and mashed potatoes, add wet ingredients, and bake. No fancy techniques needed, just basic mixing and kneading.
Whether you want a quick breakfast, a side for dinner, or a snack to share, these potato biscuits hit the spot.
How to Make Tender Potato Biscuits
These biscuits are soft, slightly sweet, and wonderfully tender. Here’s a simple look at how they come together:
• Mix dry ingredients for a light and fluffy base
• Cut in butter until pieces are pea-sized
• Fold in leftover mashed potatoes for softness
• Add egg, milk, and water to form a loose dough
• Knead lightly and cut into rounds or drop on a baking sheet
• Brush tops with milk for a golden finish
• Bake until golden brown on the bottom and slightly crisp on top
It is a quick, comforting recipe that yields tender, melt-in-your-mouth biscuits every time.
Ingredients
• 2 ½ cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• ¼ cup sugar
• ¼ cup butter or margarine
• 1 ½ cups leftover mashed potatoes
• 1 egg, beaten
• ⅓ cup cold water
• ⅓ cup milk
• 2 tablespoons milk, for brushing
Directions
- Preheat and Prep:
- Preheat the oven to 450 degrees F (230 degrees C).
- Line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients:
- In a medium bowl, stir together flour, baking powder, salt, and sugar.
- Cut in Butter:
- Cut butter into the dry ingredients until the pieces are no larger than peas.
- Add Mashed Potatoes:
- Stir in the mashed potatoes, breaking up any large chunks with a fork.
- Add Wet Ingredients:
- Make a well in the center and pour in the beaten egg, cold water, and milk.
- Stir gently with a fork until a loose dough forms.
- Knead the Dough:
- Turn dough onto a floured surface and knead 6 to 8 times until it holds together.
- Pat the dough to about ¾ inch thickness.
- Cut and Arrange:
- Cut into circles with a biscuit cutter or drinking glass, or drop spoonfuls onto the baking sheet.
- Brush the tops with 2 tablespoons milk.
- Bake:
- Bake for 15 to 20 minutes until bottoms are golden and biscuits feel lightly firm.
Process Details
• Soft Texture: Using leftover mashed potatoes makes the biscuits tender inside while keeping a light crust outside.
• Golden Tops: Brushing milk on top before baking gives a gentle golden color.
• Minimal Kneading: Over-kneading can make biscuits tough, so just a few presses is enough.
• Even Cooking: Space biscuits evenly to ensure they bake uniformly.
• Versatility: You can make them drop biscuits if dough is sticky; they still turn out soft and tasty.
Tips for Success
• Use cold butter to get small pea-sized pieces for the best flakiness.
• Leftover mashed potatoes work best if they are smooth and not too watery.
• Adjust water or milk slightly if dough is too sticky.
• Don’t over-knead; just press lightly until it holds together.
• For extra flavor, consider adding a pinch of herbs or shredded cheese.
• Make drop biscuits if short on time or if dough is sticky.
Serving Ideas
• Breakfast Treat: Split and serve with butter or jam.
• Savory Side: Pair with gravy, soups, or stews.
• Snack: Enjoy warm on their own with a cup of tea or coffee.
• Sandwich Base: Use as a small bun for breakfast sandwiches.
Storage & Freezing
• Refrigerator: Cool completely and store in an airtight container for up to 3–4 days.
• Freezer: Freeze fully cooled biscuits in a zip-top bag for up to 2 months.
• Reheating: Warm in the oven at 350 degrees F (175 degrees C) for 5–10 minutes, or microwave with a damp paper towel to keep moist.
• Tips: Avoid stacking warm biscuits directly on each other to prevent sogginess.
Nutrition Info (Approximate per Serving)
• Calories: ~280
• Protein: ~6g
• Carbohydrates: ~44g
• Fat: ~9g
• Fiber: ~2g
• Sodium: ~730mg
• Sugar: ~8g
These Tender Potato Biscuits are soft, flavorful, and simple to make, a perfect way to use up leftover mashed potatoes. Each bite is golden, tender, and lightly sweet, making them a hit for breakfast, dinner sides, or snacks.
I hope you enjoy baking and eating these biscuits as much as I do. Once you try them, they will quickly become one of your favorite easy recipes.
