Mashed Potato Biscuits

Submitted by Chef shapeweaver

"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"

 

• Ready In: 22mins
• Ingredients: 9
• Yields: 6 biscuits

ingredients

• 1 cup all-purpose flour (I used about 3/4 to 1 cup more of flour to get a workable dough)
• 1 1⁄2 teaspoons brown sugar
• 1 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup leftover mashed potatoes, no butter, no milk added
• 1⁄2 cup buttermilk
• 1 tablespoon butter, melted
• 1 1⁄2 teaspoons honey

directions

1. Preheat oven to 425 degrees.
2. In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
3. In another bowl, combine the potatoes,buttermilk,butter, and honey.
4. Stir the wet ingredients into the dry ingredients just until moistened.
5. 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.
6. Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares).
7. Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.

Reviews

[Ariane T.]

fascinating