Potato Biscuits Recipe

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

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

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the overall flavor of the biscuits.

Butter: Adds richness and helps create a flaky texture.

Milk: Combines with the dry ingredients to form the dough.

When cutting in the cold butter to the flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small pockets of fat that melt during baking, resulting in a flakier biscuit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• mashed potatoes - Substitute with sweet potato puree: Sweet potato puree adds a different flavor profile and a bit more sweetness.

• mashed potatoes - Substitute with cauliflower puree: Cauliflower puree can be used for a lower-carb option while maintaining a similar texture.

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

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• cold, cubed butter - Substitute with cold, cubed margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor.

• cold, cubed butter - Substitute with coconut oil: Solid coconut oil can be used for a dairy-free and slightly tropical flavor.

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

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• 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 at room temperature for up to 2 days. If you prefer, you can also refrigerate them to extend their freshness for up to a week.

• To freeze the biscuits, first arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the biscuits are solid. This step prevents them from sticking together.

• Once frozen, transfer the biscuits to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. Frozen potato biscuits can be stored for up to 3 months.

• When you're ready to enjoy the frozen biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for about 10-15 minutes, or until they are heated through and slightly crispy on the outside.

• Alternatively, you can thaw the biscuits at room temperature for a few hours or overnight in the refrigerator. Once thawed, reheat them in the oven at 350°F (175°C) for about 5-10 minutes to restore their original texture and warmth.

• For an extra touch of flavor, brush the tops of the reheated biscuits with melted butter or sprinkle with a bit of cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the potato biscuits in aluminum foil to prevent them from drying out.
  3. Place the wrapped biscuits on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.

• Microwave Method:

  1. Place the potato biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and repeat if necessary until they are heated through.

• Skillet Method:

  1. Preheat a skillet over medium heat.
  2. Lightly butter the skillet or use a small amount of olive oil.
  3. Place the potato biscuits in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy on the outside.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the potato biscuits directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-10 minutes, or until they are warmed through.

• Steaming Method:

  1. Bring a pot of water to a simmer and set up a steamer basket.
  2. Place the potato biscuits in the steamer basket.
  3. Cover and steam for about 5 minutes, or until they are heated through and soft.

• Oven: Used to bake the biscuits at a temperature of 425°F (220°C).

• Mixing bowl: Used to combine the flour, baking powder, and salt.

• Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, mashed potatoes, and milk accurately.

• Measuring spoons: Used to measure the baking powder and salt.

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

• Biscuit cutter: Used to cut the dough into biscuit shapes.

• Baking sheet: Used to place the cut biscuits on for baking.

• Cooling rack: Used to cool the biscuits after baking.

• Spatula: Used to transfer the biscuits from the baking sheet to the cooling rack.

• Knife: Used to cube the cold butter.

• Flour sifter: Used to ensure the flour is light and free of lumps before mixing.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This makes the process smoother and faster.

Use a food processor: Quickly cut in the butter using a food processor instead of doing it by hand.

Pre-make mashed potatoes: Use leftover or pre-made mashed potatoes to save time on preparation.

Skip kneading: Mix the dough just until combined to avoid overworking it, which saves time and keeps the biscuits tender.

Quick cleanup: Line the baking sheet with parchment paper for easy cleanup.