These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Ingredients
- ½ cups all-purpose flour: 2 piece
- baking powder: 2 Tbsp
- salt: 1 tsp
- sugar: 0.25 cup
- butter or margarine: 0.25 cup
- ½ cups leftover mashed potatoes: 1 piece
- egg: 1 piece (beaten)
- water: 0.33333 cup (cold)
- milk: 0.33333 cup
- milk: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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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.
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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 the prepared baking sheet. Brush the tops with 2 tablespoons milk.
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Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
