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
Instructions
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.
