Have leftover mashed potatoes? Don’t toss them! With a bit of creativity, you can whip up some mouthwatering biscuits. These fluffy treats minimize food waste and add a delightful twist to your meals. Yields 12 biscuits
2 cups all-purpose flour
3 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄4 cup butter, refrigerated
1 cup leftover Best Mashed Potatoes
3⁄4 cup buttermilk
1 egg whole and 1 egg yolk for brushing
1 tbsp honey
Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
Cut in butter until mixture is like coarse crumbs. I use my hands to do this, but feel free to use a pastry blender if preferred.
In another bowl, combine the mashed pota- toes, buttermilk, egg and honey mixing with a spoon.
Add the potato mixture to the dry ingredients.
Change up the flavours by folding in one of the following combinations:
• 1 tbsp of Italian seasoning and 1 cup grated of Parmesan
• 3 tbsp chives, snipped and 3 tbsp of flax seeds
• Zest of an orange and 1 cup dried fruit, such as currants or cranberries
Use a rubber spatula and gently stir together until the dough just comes together.
On a floured surface, tumble out the dough and press the dough into a 3⁄4-inch rectangle.
Fold the dough in half and press out the dough into a 3⁄4-inch rectangle. Repeat the press and fold method two more times.
Using a sharp knife, cut the dough into 12 even squares and place onto a parch- ment-lined baking sheet.
Brush the tops of the biscuits with egg yolk using a pastry brush.
Bake in a 400°F oven for 12-15 minutes or until the biscuits are an even golden brown and cooked through.
Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to three months. They can be baked without thawing; they may take a few extra minutes in the oven.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.