The smell of freshly baked biscuits can create an atmosphere of warmth and comfort throughout the house—and this recipe can also help use up ample Thanksgiving leftovers. Mashed potato biscuits are tender and flaky, but have enough structure to hold up to a slice of turkey and a dollop of gravy. Warm out of the oven with some cranberry butter, these tender biscuits go well with a hot cup of strong tea.
To make a simple cranberry compound butter, combine 1/4 cup of soft butter with a tablespoon of cranberry sauce and mix gently with a fork until well combined. Some other excellent additions to these biscuits would be finely minced chives, crumbled bacon, grated cheese, minced scallions, or finely chopped peppers.
Sunday Brunch: Leftover Mashed Potato Biscuits
About This Recipe
|Yield:||about 8 (makes 16 X 2 1/2 inch biscuits)|
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1/4 cup sugar
- 1/2 cup cold butter
- 2 cups mashed potatoes
- 1 egg, beaten
- 2/3 cup buttermilk
Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine.
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.
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.
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.