MASHED POTATO BISCUITS
Make and share this Mashed Potato Biscuits recipe from Food.com.
Provided by Bunlady
Categories Breads
Time 35m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl mix with a fork the flour, baking powder, and salt.
- With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
- Stir in milk until mixture is moistened.
- Turn dough out on floured board and knead 6 to 8 times.
- Roll out to about 1/2 inch thick and cut with biscuit cutter.
- Place on baking sheet 1 1/2 inches apart.
- Bake at 450 degrees for 12 to 15 minutes or until golden brown.
- Serve warm with fresh butter or honey.
Nutrition Facts : Calories 98.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.7, Sodium 254.8, Carbohydrate 14.6, Fiber 0.6, Sugar 0.2, Protein 2
MASHED POTATO BISCUITS
I based this recipe off of one I found in the Taste of Home's " 2012 The Best Of Country Cooking " . It was sent in to them by Susan Plante of Bennington,Vermont. To get a more workable dough, I had to add quite a bit more of flour to the recipe.Since I had to add more flour, these biscuits will be on the dense side. I will list the changes that I made in parenthesis. Submitted to Food.com ( a.k.a. " ZAAR " )on January 23rd.2013
Provided by Chef shapeweaver
Categories Breads
Time 22m
Yield 6 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
- In another bowl, combine the potatoes,buttermilk,butter, and honey.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Turn onto a lightly floured surface knead 8 to 10 times then pat ( I prefer to pat out the dough) or roll out to 1/2 inch thickness.
- Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares).
- Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.
Nutrition Facts : Calories 125.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 6.2, Sodium 301.8, Carbohydrate 22.7, Fiber 0.8, Sugar 3.8, Protein 3.2
PILLOW POTATO BISCUITS
I developed this recipe one evening while making "ordinary" biscuits. I had half a cup of potato flakes left in the box and I just added them to the dough. The biscuits came out of the oven as light and airy as pillows!
Provided by Taste of Home
Time 40m
Yield 12-18 biscuits, depending on thickness and size.
Number Of Ingredients 7
Steps:
- In a bowl, combine the potato flakes, sugar, butter and hot water. Add cold water and biscuit mix, stirring until well-blended. Add more cold water if necessary to form a soft dough. , Turn onto a lightly floured surface; knead 10 times. Roll dough to 1/2-in. to 3/4-in.-thickness; cut with 2-in. biscuit cutter. , Place on an ungreased baking sheet; brush with milk if desired. Bake at 450° for 13-14 minutes or until lightly browned.
Nutrition Facts :
TENDER POTATO BISCUITS
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Provided by LANDERSON6354
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- 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 an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
- Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g
LOADED MASHED POTATO-STUFFED BISCUITS
Two favorite side dishes-mashed potatoes and biscuits-make a terrific combination in this easy-prep recipe that uses Bisquick and ready-to-make mashed potato mix.
Provided by By Stephanie Wise
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Lightly grease or spray bottom and side of 9-inch round cake pan.
- In large bowl, mix Original Bisquick® mix, milk, 1/2 cup of the crumbled bacon, 1/4 cup of the green onions and the garlic powder until smooth soft dough forms.
- On surface lightly sprinkled with Bisquick mix, pat dough 1/2 inch thick. Use round biscuit cutter to cut dough into 16 (3-inch) biscuits.
- On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal. Transfer to cake pan. Arrange biscuits evenly in pan, with 1 biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup of the shredded Cheddar cheese.
- Bake biscuits about 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Sprinkle remaining 1/4 cup Cheddar cheese and the mozzarella cheese on top of biscuits. Bake about 5 minutes longer or until cheese is melted. Top with remaining green onions and crumbled bacon.
Nutrition Facts : ServingSize 1 Serving
YEASTED POTATO BISCUITS
The potato combined with the yeast makes them feather light and tender, with a yummy fragrance! These do require rising time. Prep time includes rising time. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Provided by Sharon123
Categories Yeast Breads
Time 2h20m
Yield 10 2" biscuits
Number Of Ingredients 8
Steps:
- Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
- When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
- Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
- Turn it out, then roll into a circle about 1/3" thick and cut into 2" rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
- Preheat the oven to 400*F.
- Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!
POTATO BISCUITS
THE potatoes in this recipe make these biscuits tender and moist.
Provided by Taste of Home
Time 25m
Yield 6 biscuits.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, combine the potatoes, buttermilk, butter and honey; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
HIGH RISE MASHED POTATO BISCUITS / BREADSTICKS
There is no shortening or butter in these biscuits, light fluffy and high with leftover mashed potatoes or instant mashed potatoes and with a slight touch of herbs in the dry dressing mix. This is so easy! One of my hubby's favorites.
Provided by Montana Heart Song
Categories Breads
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Biscuits:.
- In mixing bowl mix flour, baking power and salt and dry dressing mix.
- If leftover mashed potatoes, warm them in microwave, or room temperature.It is fine if you have mashed potatoes with cream cheese in them or margarine or herbs. You may also make 1 or 2 cups instant potatoes using the directions on the box.
- Add mashed potatoes and mix. I use my hands.
- Note: I freeze leftover mashed potatoes in 1 cup quantities for these biscuits.
- In small bowl, add beaten egg and milk. Wisk together.
- Add the milk mixture into the dry mix and mix with a spoon until the sides come away from the bowl and dough is formed. Mix lightly.
- Preheat oven to 425°F.
- Turn out on a slightly floured board and pat down and around. Do not use a rolling pin. Pat down until 3/4 inch or 1 inch high.
- Spray Pam on baking sheet.
- Use a glass to cut out or a biscuit cutter.
- I make 9 - 10 large biscuits.
- Note: There will be little bits of herb throughout the biscuits. Good with honey and margarine or white gravy.
- Note: I cook mine, it takes 12 minutes and mine are large in diameter. Take out of oven when light brown to medium brown.
- Breadsticks: Pat out and cut in strips, I like to have the dough about an inch high.
- Lightly roll each strip, back and forth until it is round. Place on the baking pan with space between. You may brush with margarine or garlic butter the last few minutes of cooking. Cooking time: approx 7 minutes, but it is based on the size of breadsticks. You may serve garlic butter for dipping the breadsticks. Watch closely, they are small in diameter.
More about "mashed potato biscuits recipes"
MASHED POTATO BISCUITS | RICARDO
From ricardocuisine.com
Servings 10Total Time 28 mins
CREAMY BUTTERY MASHED POTATO | RECIPETIN EATS
From recipetineats.com
PILLOWY POTATO BISCUITS USING LEFTOVER MASHED POTATOES
From wholefoodbellies.com
MASHED POTATO BISCUITS - PLAIN CHICKEN
From plainchicken.com
MASHED POTATO BISCUITS (VEGAN OPTION) - A SAUCY KITCHEN
From asaucykitchen.com
MASHED POTATO BISCUITS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (10)Category BreakfastCuisine American, SouthernTotal Time 35 mins
RECIPE FOR IRISH POTATO BISCUITS | ALMANAC.COM
From almanac.com
POTATO DROP BISCUIT RECIPE: EASY TO MAKE, FLUFFY, AND DELICIOUS
From diyhomegarden.blog
GLUTEN-FREE CHEESY MASHED POTATOES BISCUITS
From onlyglutenfreerecipes.com
KOREAN POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
MASHED POTATO BISCUITS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
LEFTOVER MASHED POTATO BISCUITS - I COOK AND PAINT
From icookandpaint.com
LOADED MASHED POTATO STUFFED BISCUITS | GIRL VERSUS DOUGH
From girlversusdough.com
HOMEMADE FLUFFY POTATO BREAD RECIPE - MASHED
From mashed.com
CHEESY MASHED CAULIFLOWER AND POTATOES RECIPE - TODAY
From today.com
27 MIND-BLOWING LEFTOVER MASHED POTATO RECIPES - COOKING CHEW
From cookingchew.com
37 SWEET POTATO RECIPES FOR THANKSGIVING AND BEYOND - SOUTHERN …
From southernliving.com
MASHED POTATO BUTTERMILK BISCUITS - POTATOES USA
From potatogoodness.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #breads #potatoes #vegetables #american #oven #rolls-biscuits #dietary #high-calcium #midwestern #inexpensive #high-in-something #equipment #number-of-servings
You'll also love