Sunday Brunch: Leftover Mashed Potato Biscuits Recipe – a delicious recipe with all-purpose, baking powder, salt, sugar, cold butter, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Pre-heat oven to 450u00b0F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine.
2
Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout.
3
Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together.
4
Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.
986
kcal
Calories
57
g
Fat
106
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 tablespoons baking powder, 2 teaspoons salt, 1/4 cup sugar, and more.
Yes, Sunday Brunch: Leftover Mashed Potato Biscuits Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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