because I’m obsessed with biscuit recipes. this one, from Serious Eats, used up the last bit of leftover mashed potatoes and the biscuits were seriously soft and fluffy. They suggest mixing softened butter with leftover cranberry sauce and serving these biscuits with that cranberry butter. Definitely do this. You won’t regret it.
Leftover Mashed Potatoes Biscuits
recipe from Serious Eats
*just a note: the recipe below is my halved version – the original is linked above and makes about 16 biscuits – I did not need that many biscuits
1 1/2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/8 cup sugar
1/4 cup cold butter
1 cup leftover mashed potatoes (cold)
1 beaten egg
1/3 cup cold buttermilk
In your food processor, dump the flour, baking powder, and salt. Pulse it a couple of times to mix it up. Cut the butter into smaller pieces and add it to the processor. Pulse it again until the butter is cut into the flour and you get coarse crumbs. Dump the mixture into a large bowl. Stir in the potatoes with a fork. Make a well in the center of the mixture and add in the egg and buttermilk. Mix this altogether quickly until it forms a cohesive dough. I had to add in a little bit more buttermilk when I made them, but you may not have to. It’s up to how your dough turns out. Dump the dough onto a lightly floured countertop. Line a baking sheet with parchment and heat the oven to 450. Using your hands, press the dough out into an even rectangle (3/4 inch thick). Cut into evenly sized squares. Place the squares next to each other on the baking sheets. Bake until golden brown.