HIGH RISE MASHED POTATO BISCUITS / BREADSTICKS
There is no shortening or butter in these biscuits, light fluffy and high with leftover mashed potatoes or instant mashed potatoes and with a slight touch of herbs in the dry dressing mix. This is so easy! One of my hubby's favorites.
Provided by Montana Heart Song
Categories Breads
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Biscuits:.
- In mixing bowl mix flour, baking power and salt and dry dressing mix.
- If leftover mashed potatoes, warm them in microwave, or room temperature.It is fine if you have mashed potatoes with cream cheese in them or margarine or herbs. You may also make 1 or 2 cups instant potatoes using the directions on the box.
- Add mashed potatoes and mix. I use my hands.
- Note: I freeze leftover mashed potatoes in 1 cup quantities for these biscuits.
- In small bowl, add beaten egg and milk. Wisk together.
- Add the milk mixture into the dry mix and mix with a spoon until the sides come away from the bowl and dough is formed. Mix lightly.
- Preheat oven to 425°F.
- Turn out on a slightly floured board and pat down and around. Do not use a rolling pin. Pat down until 3/4 inch or 1 inch high.
- Spray Pam on baking sheet.
- Use a glass to cut out or a biscuit cutter.
- I make 9 - 10 large biscuits.
- Note: There will be little bits of herb throughout the biscuits. Good with honey and margarine or white gravy.
- Note: I cook mine, it takes 12 minutes and mine are large in diameter. Take out of oven when light brown to medium brown.
- Breadsticks: Pat out and cut in strips, I like to have the dough about an inch high.
- Lightly roll each strip, back and forth until it is round. Place on the baking pan with space between. You may brush with margarine or garlic butter the last few minutes of cooking. Cooking time: approx 7 minutes, but it is based on the size of breadsticks. You may serve garlic butter for dipping the breadsticks. Watch closely, they are small in diameter.
YEASTED POTATO BISCUITS
The potato combined with the yeast makes them feather light and tender, with a yummy fragrance! These do require rising time. Prep time includes rising time. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Provided by Sharon123
Categories Yeast Breads
Time 2h20m
Yield 10 2" biscuits
Number Of Ingredients 8
Steps:
- Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
- When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
- Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
- Turn it out, then roll into a circle about 1/3" thick and cut into 2" rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
- Preheat the oven to 400*F.
- Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!
MASHED POTATO BISCUITS
Make and share this Mashed Potato Biscuits recipe from Food.com.
Provided by Bunlady
Categories Breads
Time 35m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl mix with a fork the flour, baking powder, and salt.
- With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
- Stir in milk until mixture is moistened.
- Turn dough out on floured board and knead 6 to 8 times.
- Roll out to about 1/2 inch thick and cut with biscuit cutter.
- Place on baking sheet 1 1/2 inches apart.
- Bake at 450 degrees for 12 to 15 minutes or until golden brown.
- Serve warm with fresh butter or honey.
Nutrition Facts : Calories 98.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.7, Sodium 254.8, Carbohydrate 14.6, Fiber 0.6, Sugar 0.2, Protein 2
TENDER POTATO BISCUITS
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Provided by LANDERSON6354
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- 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 2 tablespoons milk.
- Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g
LOADED MASHED POTATO-STUFFED BISCUITS
Two favorite side dishes-mashed potatoes and biscuits-make a terrific combination in this easy-prep recipe that uses Bisquick and ready-to-make mashed potato mix.
Provided by By Stephanie Wise
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Lightly grease or spray bottom and side of 9-inch round cake pan.
- In large bowl, mix Original Bisquick® mix, milk, 1/2 cup of the crumbled bacon, 1/4 cup of the green onions and the garlic powder until smooth soft dough forms.
- On surface lightly sprinkled with Bisquick mix, pat dough 1/2 inch thick. Use round biscuit cutter to cut dough into 16 (3-inch) biscuits.
- On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal. Transfer to cake pan. Arrange biscuits evenly in pan, with 1 biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup of the shredded Cheddar cheese.
- Bake biscuits about 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Sprinkle remaining 1/4 cup Cheddar cheese and the mozzarella cheese on top of biscuits. Bake about 5 minutes longer or until cheese is melted. Top with remaining green onions and crumbled bacon.
Nutrition Facts : ServingSize 1 Serving
MASHED POTATO BISCUITS
I based this recipe off of one I found in the Taste of Home's " 2012 The Best Of Country Cooking " . It was sent in to them by Susan Plante of Bennington,Vermont. To get a more workable dough, I had to add quite a bit more of flour to the recipe.Since I had to add more flour, these biscuits will be on the dense side. I will list the changes that I made in parenthesis. Submitted to Food.com ( a.k.a. " ZAAR " )on January 23rd.2013
Provided by Chef shapeweaver
Categories Breads
Time 22m
Yield 6 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
- In another bowl, combine the potatoes,buttermilk,butter, and honey.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Turn onto a lightly floured surface knead 8 to 10 times then pat ( I prefer to pat out the dough) or roll out to 1/2 inch thickness.
- Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares).
- Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.
Nutrition Facts : Calories 125.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 6.2, Sodium 301.8, Carbohydrate 22.7, Fiber 0.8, Sugar 3.8, Protein 3.2
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