Name: Leftover Mashed Potato Buttermilk Biscuits (Tender!)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 Cups Flour; 1 Tablespoon Baking Powder; 3/4 Teaspoon Salt; 1/4 Teaspoon Baking Soda; 1/4 Cup Butter- cold and cubed; 1 Cup Buttermilk; 1 Cup Leftover Mashed Potatoes

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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.

cast iron skillet of mashed potato buttermilk biscuits and a plate with a bowl of jam next to it.

Heather's Thoughts

As a Southern cook, biscuits are a love language. Cast iron skillet buttermilk biscuits are the ultimate hero but soft sweet potato biscuits, 3 ingredient buttermilk drop biscuits, and flaky and cheddar chive biscuits are big favs too!

Buttermilk biscuits were one of the first things my mom taught me how to cook. She showed the the delicate way to mix and pat out so as not to overwork the dough (because tough dense biscuits are a no-go!) and then we carefully placed them inside cast iron skillets that have been in the family for over 100 years! Of course, they are greased with bacon grease from the mason jar in the fridge because all good Southern gals have a mason jar of bacon grease in their fridge!

We had an abundance of mashed potatoes left over from a dinner I made a couple of months back. Usually, my go-to to use them up is either mashed potato pancakes or feeding them to my son - but I wanted to try something new since I had so much left.

I decided to test them out in biscuits and OH MY GOSH! After several tests to get them just right, I AM OBSESSED! It has the same great taste as your traditional fluffy buttermilk biscuit but it has this hint of mashed potato to it that is just so good! It is soft, fluffy, and tender in all the right ways!

The method for making is the same as your traditional biscuit. Cut cold cubed butter into flour, baking soda, baking powder, and salt. Add in buttermilk and mashed potatoes and gently mix to being together. Cut out with a biscuit cutter (or cookie cutter) on a floured countertop and place in a grated cast iron skillet. These bake in the oven for 35 minutes and the result is a hot and fresh tender biscuit that needs to be slathered in butter, green onion and parm butter, your favorite jams! I know you're going to be obsessed with these!

Lot of biscuits on small white plates and cast iron skillet. some with butter and jelly on them. butter and jelly bowl around. biscuit cutter off to the side.

Equipment Needed

You will need a couple of tools that will making biscuits just a bit easier.

Pastry Cutter - this will help cut the fat into the dough making it ultra tender and flaky
Cast Iron Skillet - the key to cooking these biscuits
Biscuit Cutter or Cookie Cutter - the tool needed for cutting out the biscuits

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How to Make Buttermilk

Fun fact...I never buy buttermilk. On the rare occasion, I need buttermilk for a recipe I usually only need a cup or so and they don't sell it in small enough containers that it would just go bad before I use it - because again I don't use it but for a couple of baking recipes.

BUT! We always have whole milk on hand and we always have white vinegar - so there is no need to buy actual buttermilk from the store. 99% of the time I just make my own buttermilk at home in just 5 minutes (the recipe is in the link!).

pouring vinegar into a pyrex glass of milk.

Welcome to my kitchen, let's make biscuits!

a large bowl with flour and cubed butter. — **STEP 1:** Mix dry ingredients in a large bowl.

Using a pastry cutter to cut in butter to flour for biscuits. — Using a pastry cutter, cut in the butter cubes until the dough has pea-sized clumps in it and is crumbly.

Mashed potatoes in the dry ingredients for biscuits. — **STEP 2:** add in the mashed potatoes...

Adding buttermilk to the dry ingredients for biscuits. — ...buttermilk...

Gently mixing together biscuit dough in a large bowl. — ... and gently mix together.

Biscuit dough in a circle on the kitchen counter. — **STEP 3:** Place dough on a lightly floured surface and gently bring it together in a ball or round disk. With a rolling pin, gently roll out the dough until it is about ½-3/4" inches tall.

Cutting out biscuits with a biscuit cutter on the counter top. — With a round biscuit or cookie cutter, cut straight down into the dough and lift up. Repeat until all the dough has been used.

Biscuits in a greased cast iron skillet before going into the oven to bake, — 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).

Mashed potato buttermilk biscuits in a bread basket with a bowl of jelly next to it. — **STEP 4:** Place the cast iron skillet in the 450 degree preheated oven and bake for 35 minutes. Remove from the oven and enjoy immediately hot and fresh with butter, green onion and parm butter, your favorite jams.

Did you know that you can freeze biscuits either unbaked or baked? It is so simple and is great to have them on hand for company when they come over for dinner! For 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 40-45 minutes (or until just golden brown on top). For 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. You can freeze stale biscuits as well to use in Cornbread Stuffing during the holidays.

Uses for Stale Biscuits

Leftover mashed potato biscuits will be stored in an airtight bag for 3 days. But when they are on their last legs and getting a bit hard and stale, don't throw them out! Instead, save them for the following uses:

Make homemade breadcrumbs: let the biscuits sit out on a baking sheet for 24 hours to harden and stale. Place in a food processor and pulse until fine crumbles with salt, pepper, and whatever herb of choice. Place on a baking sheet and toast at 300 for 10ish minutes until lightly golden brown - stirring halfway through. Store in an airtight container for a month or in the freezer for up to a year and use in any recipe calling for breadcrumbs.
Use for Baked Southern-Style Cornbread and Biscuit Dressing during the holidays: let the biscuits sit out on a baking sheet for 24 hours to harden and stale. If not the holiday season yet, then place stale biscuits in an airtight ziptop bag in the freezer until the holidays or until needed. Remove and use in a southern cornbread and biscuit dressing recipe that requires stale biscuits and cornbread!

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