Potato Biscuits Recipe

Mashed potatoes: These can be leftover or freshly made, providing moisture and flavor to the biscuits.

All-purpose flour: The base of the dough, giving structure to the biscuits.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Cold butter: Adds richness and flakiness to the biscuits.

Milk: Helps to bind the ingredients together and adds moisture.

When cutting in the butter for this recipe, make sure it is very cold. You can even freeze the butter for a few minutes before using it. This ensures that the butter remains in small, solid pieces throughout the dough, which will create those desirable flaky layers in your biscuits. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving the perfect texture.

• mashed potatoes - Substitute with sweet potato puree: Sweet potatoes offer a similar texture and a slightly sweeter flavor, adding a unique twist to the biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may result in a denser biscuit.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• cold and cubed butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will provide a subtle coconut flavor while maintaining the necessary fat content.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the biscuits, making them fluffier.

• To keep your potato biscuits fresh, store them in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before sealing to avoid condensation, which can make them soggy.

• For longer storage, place the biscuits in the refrigerator. Wrap each biscuit individually in plastic wrap or aluminum foil to maintain their moisture and prevent them from drying out. Store them in an airtight container or a resealable plastic bag. They will stay fresh for up to a week.

• If you want to freeze the biscuits, first allow them to cool completely. Then, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This step, known as flash freezing, prevents the biscuits from sticking together.

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

• When you're ready to enjoy your frozen potato biscuits, you have two options for reheating. For a quick fix, microwave a biscuit on a microwave-safe plate for about 20-30 seconds. For a crispier texture, preheat your oven to 350°F (175°C) and bake the biscuits for 10-15 minutes, or until heated through.

• To add a touch of freshness to reheated biscuits, brush them with a bit of melted butter before reheating. This will help restore some of their original moisture and flavor.

• If you prefer to freeze the dough instead of the baked biscuits, follow the recipe up to the point of cutting the dough into biscuit shapes. Place the unbaked biscuits on a baking sheet and freeze until solid. Transfer them to a resealable freezer bag or airtight container. When ready to bake, place the frozen dough on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, or until golden brown.

• Oven Method: Preheat your oven to 350°F (175°C). Place the potato biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps retain the biscuits' original texture and flavor.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. This method is quick but may make the biscuits a bit softer.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the potato biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until warmed through. This method can give the biscuits a slightly crispy exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray. Heat for about 8-10 minutes or until they are warmed through. This method is great for a small batch and helps maintain the biscuits' texture.

• Steaming Method: Place a steaming basket over a pot of simmering water. Arrange the potato biscuits in the basket, making sure they are not touching the water. Cover and steam for about 5-7 minutes. This method keeps the biscuits moist and soft.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and later mix in the mashed potatoes and milk.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Rolling pin: Roll out the dough to about ½ inch thick.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this for baking.

• Measuring cups: Measure out the flour, mashed potatoes, and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Knife: Cube the cold butter before cutting it into the flour mixture.

• Flour sifter: Optional, but useful for ensuring the flour is light and free of lumps before mixing.

Use pre-made mashed potatoes: Save time by using leftover mashed potatoes from a previous meal instead of making them fresh.

Grate the butter: Instead of cutting the cold butter into cubes, grate it directly into the flour mixture for faster incorporation.

Skip the rolling pin: Pat the dough out with your hands to the desired thickness instead of using a rolling pin.

Use a food processor: Combine the flour mixture and butter in a food processor to speed up the process of creating coarse crumbs.