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
Scale
- 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
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 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 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.
- 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, green onion and parm butter, 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 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
- 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. 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
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
