Potato Biscuits Recipe

All-purpose flour: The base of the biscuit dough, providing structure and texture.

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

Salt: Enhances the flavor of the biscuits.

Mashed potatoes: Adds moisture and a unique texture to the biscuits.

Cold, cubed butter: Essential for creating a flaky, tender biscuit.

Milk: Adds moisture and helps bind the ingredients together.

When incorporating butter into the flour mixture, ensure that the butter is very cold. This helps create a flaky texture in the biscuits. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. Avoid using your hands too much, as the heat from your fingers can soften the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the biscuits healthier.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cooled mashed potatoes - Substitute with sweet potato puree: Sweet potato puree adds a different flavor and a bit more sweetness, while still providing the necessary moisture and texture.

• cold, cubed butter - Substitute with cold, cubed margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and fat content.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits even more tender and fluffy.

• Allow the potato biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the biscuits soggy.

• For short-term storage, place the cooled biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer a longer shelf life, refrigerate them for up to a week.

• To freeze the biscuits, first, arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the biscuits are firm to the touch. This prevents them from sticking together.

• Once the biscuits are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or 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 the frozen biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker reheating method, you can also microwave the frozen biscuits. Wrap each biscuit in a damp paper towel and microwave on high for 20-30 seconds, or until warm. Be cautious not to overheat, as this can make the biscuits tough.

• If you have leftover mashed potatoes, consider making a double batch of biscuits and freezing half for future use. This way, you'll always have a delicious, homemade treat ready to go.

• To maintain the best texture and flavor, avoid refreezing the biscuits once they have been thawed. Instead, only thaw the amount you plan to consume immediately.

• For added flavor, brush the tops of the biscuits with melted butter before reheating. This will give them a delightful, golden finish and enhance their buttery taste.

• 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 maintain the biscuits' original texture and flavor.

• Microwave Method: Place the potato 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 heating in 10-second intervals. This method is quick but may make the biscuits slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the potato biscuits directly on the toaster oven rack or on a small baking sheet. Heat for about 5-7 minutes or until they are warmed through. This method is great for achieving a slightly crispy exterior.

• Stovetop 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 they are warmed through. This method can give the biscuits a nice, slightly toasted bottom.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the potato biscuits in the air fryer basket in a single layer. Heat for about 3-5 minutes or until they are warmed through. This method is quick and helps maintain a crispy exterior.

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

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

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

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

• Biscuit cutter: Cut the rolled-out dough into biscuit shapes.

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

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

• Cooling rack: Allow the biscuits to cool after baking.

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

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

• Spatula: Transfer the biscuits from the baking sheet to the cooling rack.

• Measuring spoons: Measure out the baking powder and salt accurately.

• Fork: Mix the mashed potatoes and milk into the dry ingredients.

Pre-measure ingredients: Measure out flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Make mashed potatoes in advance: Prepare and cool the mashed potatoes the day before to save time on the day of baking.

No-knead method: Mix the dough just until combined to avoid overworking it, which saves time and results in tender biscuits.

Quick cleanup: Line the baking sheet with parchment paper to reduce cleanup time.