I started with a 10 pound bag of potatoes I bought on a whim. I made some diced, seasoned potatoes, hubby made some steak fries with some, then I had just over 5 pounds that I made mashed potatoes with. That's A LOT of mashed potatoes. I remembered a recipe that I've made before that's delightful, Tender Potato Biscuits. I had so much mashed potatoes, I thought I'd make a double batch and freeze for ready-to-go biscuits.
- 2 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1/4 cup butter or margarine
- 1 1/2 cups leftover mashed potatoes
- 1 egg, beaten
- 1/3 cup cold water
- 1/3 cup milk
- extra milk for brushing the tops
- Preheat the oven to 450 degrees F (230 degrees C).
- In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
- Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.
- Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
They come out soooooooo soft and yummy. I packaged in meal-sized portions in Ziploc bags and put them in the freezer for future use....all except the few I ate.
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