Reviewed: Dec. 1, 2009

I made these into garlic cheddar biscuits by reducing the sugar to 1.5Tbs, adding 1tsp garlic powder (Ok a little more. We like garlic.) and 1/2 cup shredded cheddar. I left out the water, used 1/2 cup whole milk but ended up having to use 3 cups flour. My mashers were from the Moe's Fabulous Mashed Potatoes recipe which uses Yukon potatoes instead of Russet. These were very light and fluffy with a slightly different texture than regular mashers. Lastly, at 450 after 15 minutes, the biscuit bottoms were very dark, but insides *just* finished. Next time I'll either lower the temp and cook longer, or move the oven rack up one.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Dec. 1, 2009

These were the lightest fluffiest biscuits I have ever baked-- and I've been baking for about 40 years! I did not use the water-- just added enough milk to make a firm biscuit dough. I am guessing some of the difference in texture and height is due to the various amounts of butter and/or milk in the leftover potatoes. Additionally, the type of potato may account for different results, as some are more starchy than others. My family and I are sold on these biscuits. They were also delicious warmed over the next morning for sausage and egg sandwiches. 10 stars for this recipe!

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javaqueen

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Reviewed: Nov. 28, 2009

First time I've made biscuits and it won't be the last. These were soooo good!! I can't think of a better way to use up left over mash potatoes. My mash potatoes had garlic and herbs so I didn't find these biscuits too sweet like the other reviews but I also added a bit of parm cheese.

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Gida

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

This recipe was excellent! I was looking for a way to get rid of extra mashed potatoes and this fit perfectly. I did not add the sugar and instead added 1 tsp garlic powder and 1/4 cup sour cream and they came out very light and fluffy. I used them as an open faced turkey pot pie. Thanks for such a great recipe!

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meteorflower

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Reviewed: Apr. 2, 2009

I was a bit skeptical when I saw this recipe but I tried it and it is GREAT! I only had whole wheat flour on hand and I used leftover garlic mashed potatos and they were lighter than any other biscuits I've tried to make with WW flour. I am glad I tried this recipe. It made almost twice as many biscuits as was listed but they are so good I am glad to eat them again tomorrow.

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ConnorsMom

Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

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Reviewed: Mar. 4, 2009

These reminded my husband of McDonald's biscuits. They hold together well! Yummy!

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Blessed Mommy

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Reviewed: Jan. 9, 2009

I followed other reviewers' advice and made savory biscuits. I already had leftover garlic mashed potatoes, so I omitted the sugar and also sub'd buttermilk for the regular milk. I also did not roll them out and cut them, I added a little extra buttermilk and made drop biscuits in my muffin tin. They were a hit!

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Angela W

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

These are great with left over sweet potatoes - not only does it give them a nice sweet taste but it also adds some color.

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Sheri Laine

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

These biscuits are indeed very light and fluffy. I made the recipe exactly as instructed using leftover Thanksgiving mashed potatoes, skins and all. The skins in the biscuits were a little disturbing and I wouldn't recommend using that type of mashed potatoes again. The biscuits were nothing spectacular and actually rather tasteless but as I stated before very light.

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Maridele

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

Super awesome. I didn't add any extra sugar, I used buttermilk, and I made these into drop biscuits in my muffin tin. Great recipe. I'd like to add some spices the next time I make this, like rosemary and garlic. This recipe made twelve really large biscuits.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 30, 2008

These are quite good. I think I will leave out the 1/4 c sugar next time I make them as I prefer a savory biscuit. I made them with cream cheese & chive mashed potatoes.

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jbaker

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Reviewed: Sep. 1, 2008

I finally found a way to use up those leftover potatoes no one eats! This is a wonderful savory biscuit recipe! They turned out moist on the inside and nice and crunchy outside just the way I like 'em! The potatoes I used were red skin ones that I had "smashed" with butter, fresh rosemary, thyme & chives the night before so that really gave these biscuits great flavor! I didn't use all the water called for, maybe half of it. Also I used about 1/2 the sugar called for. I didn't really need the dough, just pressed it together then patted it out. I got a dozen biscuits out of it! These are only second to Kentucky biscuits on this site (only because you can eat those ones with jam, these ones just didn't taste as good cold)

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FairyChick

Cooking Level: Expert

Home Town: Albion, Pennsylvania, USA

Living In: Springboro, Pennsylvania, USA

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Reviewed: Aug. 8, 2008

This is great. I used about 2 cups and maybe 1/4 cup of the water. I also substituted soy milk for the milk. Added some Parmesan and garlic seasoning and done in 20 minutes. Great way to use up leftover mashed potatoes.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Mar. 24, 2008

not very flaky, but chewy! good overall flavor

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ambie08

Home Town: Jamestown, New York, USA

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Reviewed: Jan. 24, 2008

Very good. I skipped the rolling and cutting. To save time I just rolled balls in my hand and flattened on the tray. I didn't add much sugar - as suggested by others - maybe only 1/8 to 1/4 Tbsp. Wished I had had honey in the house to put on these!

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Lisa

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 13, 2008

Excellent

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foodie

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

My family LOVED these biscuits. I didn't add the water it called for, as the milk made the dough moist enough. I also put in less sugar. I didn't want to take the time to roll out the dough, so I floured my hands, rolled in quick balls, flattened, and they turned out just wonderful. My mashed potatoes from Sunday had the skins on and that didn't seem to change the biscuits in any way. This is a recipe I will keep and Pass on! I have 3 kids ranging in age from 5 to 11 and they all loved them.

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5frys

Cooking Level: Expert

Home Town: Ravenna, Ohio, USA

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Reviewed: Dec. 10, 2007

great! i always have leftover potatoes when we order from the local chicken place. this was a great way to use them up. these were soft, almost like a roll. good flavor. my only mistake was that i made them with my largest biscuit cutter. with these, smaller would be better as they are too soft to hold their shape.

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LYDIATAVITA

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Nov. 27, 2007

Excellent and easy. Based on the reviews here I cut the sugar down to about 1/3 of the amount called for in the recipe and it was the perfect amount. I didn't want them sweet since my mashed potatoes had fresh chives in them. I sprinkled in some Penzey's Fox Point seasoning (awesome blend of shallots, garlic, onion, garlic, salt) for a savory note. When I first mixed in the wet ingredients I left out the water, and then added gradually as I was shaping the ball of dough with the fork in the mixing bowl. I did use all the water called for in the recipe. Thanks for a yummy way to use up left over mashed potatoes!

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SNOHFLAKE

Cooking Level: Intermediate

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Nov. 25, 2007

These are so good, I can't wait to make them again. Because I made them with sausage gravy I only used 2 T. sugar, I was afraid they might be too sweet otherwise. I still have some leftover mashed potatoes so we may have them for breakfast again tomorrow.

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