These mashed potato buttermilk biscuits are made with 7 simple ingredients and oven-baked in a greased cast iron skillet for 35 minutes. They are a great way to use up any leftover mashed potatoes. Enjoyed hot and fresh with butter. This recipe yields 12 and makes a great addition to any dinner table.
As a Southern cook, biscuits are a love language. It was one of the first things my mom taught me to cook.
Recently I had an abundance of mashed potatoes leftover from dinner. Usually my go-to is making potato cakes (yum!), but I wanted to try something new.
After a couple rounds of testing, these fluffy biscuits were born. It's everything you love about buttermilk biscuits and tender mashed potatoes all in one Southern bite - let me show you how to make them!
⭐️ Recipe Note ⭐️ - I rarely have an actual container of buttermilk in my fridge. I will occasionally get it if I know I am making a recipe that calls specifically for it like cast iron skillet buttermilk biscuits, but if I am making something on a whim, I just make my own buttermilk at home in 5 minutes. It takes 2 ingredients and is so easy. Let me save you an extra trip to the store!
PS - don't throw out any leftover biscuits you didn't eat! Throw them in a freezer-safe Ziploc bag and throw them in the freezer to use in baked Southern-style cornbread and biscuit dressing for Thanksgiving!
PrintRecipe
Leftover Mashed Potato Buttermilk Biscuits (Tender!)
- Total Time: 55 minutes
- Yield: 12 1x
Description
These mashed potato buttermilk biscuits are made with 7 simple ingredients and oven-baked in a greased cast iron skillet for 35 minutes. They are a great way to use up any leftover mashed potatoes. Enjoyed hot and fresh with butter. This recipe yields 12 and makes a great addition to any dinner table.
Ingredients
- 2 Cups Flour
- 1 Tablespoon Baking Powder
- ¾ Teaspoon Salt
- ¼ Teaspoon Baking Soda
- ¼ Cup Butter- cold and cubed
- 1 Cup Buttermilk
- 1 Cup Leftover Mashed Potatoes
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Mix dry ingredients in a large bowl.
- Using a pastry cutter, cut in the butter cubes until the dough has pea-sized clumps in it and is crumbly.
- Add in the buttermilk and mashed potatoes. Gently mix until the dough has just come together. Do not over-mix!
- Place the dough on a lightly floured surface and gently bring it together into a ball or a round disk.
- With a rolling pin, gently roll out the dough until it is about ½-3/4" inches tall. With a round biscuit or cookie cutter, cut straight down into the dough and lift up. Repeat until all the dough has been used.
- Rub either bacon grease or butter in a cast-iron skillet using a paper towel. Place the cut biscuits into a greased cast-iron skillet (the biscuits can be close together and touch).
- With the remaining dough, gently bring it together and pat it out into a disk again. Cut out more biscuits and place them in the skillet. Repeat this process until all the dough has been used, being careful not to overwork the dough during this process.
- Place the cast-iron skillet in the preheated oven and bake for 35 minutes.
- Remove from the oven and enjoy immediately hot and fresh with butter or your favorite jams.
Notes
- To grease the cast-iron skillet, put a little bit of shortening, lard, or butter on a paper towel and spread it around the skillet until the bottom and sides are lightly covered.
- Leftovers can be stored in a zip-top bag for 3 days. These make excellent breakfast sandwiches, too. Pop in the microwave for 10 seconds to gently warm again.
How to Freeze
- Unbaked Biscuits: make and cut out the biscuits. Place on a baking sheet lined with parchment paper and put in the freezer for 30 minutes to flash freeze. Store in a freezer-safe airtight bag or container and freeze for 6 months. To bake, place frozen biscuits in a greased cast iron skillet and bake at 450 for 17-20 minutes.
- Baked Biscuits: Bake and cool biscuits. Place on a baking sheet and place in the freezer for 30 minutes to flash freeze. Put the frozen baked biscuits in a freezer-safe ziptop bag sealed airtight for 6 months. To thaw - move to fridge for 24 hours before use.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 144
- Sugar: 1.4 g
- Sodium: 251.9 mg
- Fat: 5.7 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3.2 g
- Cholesterol: 14.9 mg
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