Potato Biscuits

These biscuits put leftover mashed potatoes to work in the best possible way. A cup of cold mashed potatoes folded into the dough gives the biscuits a moist, tender crumb that stays soft for days longer than standard buttermilk biscuits manage to.

Honey and brown sugar add a quiet, complex sweetness that plays against the savory potato base, while buttermilk and baking soda do the chemical leavening work. The dough rolls and cuts like standard biscuits, but bakes up with a slightly denser, more bread-like texture that’s almost like a roll.

Pro Tips

• Use leftover mashed potatoes that have been chilled overnight. Warm potatoes melt the butter into the flour and you lose the flaky biscuit texture.
• Plain mashed potatoes work best, not heavily seasoned or buttered ones. Garlic mashed or sour cream mashed throws off the dough flavor and texture.
• Press the dough to a thick three-quarter inch pad. Thinner biscuits don’t rise tall, while thicker ones give you proper bakery-style height.
• Eat warm the day you bake, but they reheat beautifully. A quick toast or 5 minutes in a 300°F (150°C) oven freshens them right up.

Variations

• Add a half teaspoon of garlic powder or chopped fresh chives for a savory dinner roll variation.
• Stir in a half cup of shredded cheddar for cheesy potato biscuits.
• Swap honey for maple syrup and add a pinch of cinnamon for a sweet breakfast biscuit.