clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mashed potato biscuits in a basket with jelly next to them.

Leftover Mashed Potato Buttermilk Biscuits (Tender!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


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.


  • 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


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Mix dry ingredients in a large bowl.
  3. Using a pastry cutter, cut in the butter cubes until the dough has pea-sized clumps in it and is crumbly.
  4. Add in the buttermilk and mashed potatoes. Gently mix until the dough has just come together. Do not over-mix!
  5. Place dough on a lightly floured surface and gently bring it together in a ball or round disk.
  6. With a rolling pin, gently roll out the dough until it is about 1/2-3/4" 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.
  7. Rub either bacon grease or butter in a cast iron skillet using a paper towelPlace the cut biscuits into a greased cast iron skillet (the biscuits can be close together and touch).
  8. 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.
  9. Place the cast iron skillet in the preheated oven and bake for 35 minutes.
  10. Remove from the oven and enjoy immediately hot and fresh with butter, green onion and parm butter, your favorite jams, or honey butter.


  • To grease the cast iron skillet, put a little bit of shortening, lard, or butter on a paper towel and spread 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.
  • Use stale biscuits to make homemade breadcrumbs or Baked Southern-Style Cornbread and Biscuit Dressing.

How to Freeze

  1. 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.
  2. 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.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American


  • 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
Recipe Card powered byTasty Recipes