High Rise Mashed Potato Biscuits / Breadsticks

High Rise Mashed Potato Biscuits / Breadsticks created by Montana Heart Song

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.

Ready In:
22mins
Serves:
Units:

ingredients

directions

  • 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.
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"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."
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  1. YungB
    I really like the flavor of these biscuits. However, I am too sure about the texture. Is the crust suppose to be on the chewy side and the crumb is on the heavy side? Maybe it is suppose to be like this since it has no butter/shortening. Anyway, I still enjoyed them. Thanks for posting.
    Reply
  2. LonghornMama
    Yum! And a great use for leftover mashed potatoes. I used 1 3/4 t Penzey's buttemilk dresing mix with great results. Thanks for sharing the recipe!
    Reply
  3. EAT IN PSG
    great recipe! making breads intimidates me for some reason.. this recipe didn't make me feel that way at all- maybe cuz it didn't have yeast, proofing, raising, kneading, rolling out (blah blah blah)! ... loved it! next time i'm going to try it w/ some johnny's garlic bread seasoning we have a ton of instead of the ranch mix...
    Reply
  4. Chef MB
    Excellent recipe. I used a combination of leftover mashed white and sweet potatoes. Yummy!
    Reply
  5. Potatohead
    Very nice flavor and texture. I used some of those scarry potatoes that have been around too long. Kind of soft and shriveling up. microwaved them for a bit, scooped out the inside, and mashed them up. Nothing added to them. Will definately make again!
    Reply
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