We’ve all been there: staring at a container of cold, leftover mashed potatoes after a big holiday meal or Sunday roast. While you could just reheat them, I have a much better idea. These Leftover Mashed Potato Breakfast Biscuits are the ultimate kitchen alchemy.
By folding those seasoned potatoes into a buttery biscuit dough, you create a texture that is incredibly tender and moist on the inside with a beautiful, golden-brown crust on the outside. They are savory, slightly salty, and the perfect vessel for a fried egg or a generous swipe of honey butter. It’s the kind of “accidental” recipe that eventually becomes the main event!
Why You’ll Love This Recipe
- Zero Waste: The most delicious way to use up leftovers in your fridge.
- Incredible Texture: The starch from the potatoes makes these biscuits extra soft and fluffy.
- Savory & Versatile: They pair perfectly with breakfast meats, gravy, or just a bit of butter.
- Kid-Approved: A fun, cheesy “hidden veggie” breakfast that everyone will devour.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 40 minutes
- Servings: 10–12 biscuits
- Difficulty: Easy
Ingredients
- 2 cups All-purpose flour
- 1 Tbsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt (adjust based on how salty your potatoes are)
- 1/2 cup Unsalted butter, cold and grated (or cubed)
- 1 ½ cups Leftover mashed potatoes (cold)
- 1/2 cup Buttermilk (plus 1-2 Tbsp if dough is too dry)
- 1/2 cup Shredded cheddar cheese (optional)
- 2 Green onions, finely sliced (optional)
- Melted butter for brushing the tops
Instructions
- Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold, grated butter to the flour. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs.
- Incorporate Potatoes: Add the cold mashed potatoes, cheddar, and green onions. Use a fork to gently break up the potato clumps and mix them into the flour.
- Bind: Pour in the buttermilk. Stir gently until a shaggy dough forms. Pro Tip: Don’t overwork the dough! Over-mixing leads to tough biscuits. If it’s too crumbly, add a tiny bit more buttermilk.
- Shape: Turn the dough out onto a lightly floured surface. Gently pat it down to about 1-inch thickness. Fold the dough over itself 2 or 3 times (this creates those flaky layers!).
- Cut: Use a biscuit cutter or a glass to cut out rounds. Place them on the baking sheet so they are just barely touching (this helps them rise upward!).
- Bake: Brush the tops with melted butter. Bake for 18–22 minutes until the tops are golden brown.
- Serve: Let them cool for 5 minutes before splitting them open and enjoying warm.
Chef’s Tips for Success
- Tip 1 (Cold is Gold): Make sure both your butter and your mashed potatoes are cold. This ensures the butter doesn’t melt before hitting the oven, which is what creates those flaky air pockets.
- Tip 2 (Don’t Twist): When cutting the biscuits, press straight down and pull straight up. If you twist the cutter, you “seal” the edges, and the biscuits won’t rise as high.
- Tip 3 (Potato Consistency): If your leftover potatoes were very creamy/milky, you might need a tablespoon less buttermilk. Use your hands to feel the dough—it should be tacky but not sticky.
Encouraging Conclusion
These Mashed Potato Breakfast Biscuits are a game-changer for your post-holiday mornings. They turn “scraps” into a gourmet breakfast that feels intentional and indulgent.
