These sour cream and chive potato biscuits are made with leftover mashed potatoes, giving them a higher rise and an extra moistness. The sour cream and chives make these biscuits fluffy, rich, and savory. These biscuits were very good.
This recipe is derived from our potato and ranch biscuits, with sour cream substituted for the ranch dressing and added fresh chives.
Making Potato Biscuits with Leftover Mashed Potatoes
These potato biscuits are especially great when you need to use up some leftover mashed potatoes. The mashed potatoes will make your biscuits tender, moist, and fluffy.
Plain mashed potatoes tend to work best, so there aren’t conflicting flavors with the sour cream and chives.
Sour Cream and Chive Potato Biscuits
Baker’s Note: Because the dough is wetter than for most cut biscuits, it tends to stick to the cutter. We used a biscuit and donut cutter so that we could push the cut dough from the cutter using the hole in the top of the cutter. A can with both ends cut out will work as well.
- 2 1/2 cups pastry flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 3 tablespoons fresh chives snipped into pieces
- 1 cup mashed potatoes
- 1 egg, beaten
- 3/4 cup milk
- flour for dusting
Preheat the oven to 425 degrees.
- Mix the flour, baking powder, and salt together in a large bowl. Set aside.
- In another bowl, combine the sour cream, chives, mashed potatoes, egg, and mix together. We used a whisk to combine these ingredients.
- Make a well in the dry ingredients and pour in the wet ingredients all at once. Stir with a spatula only until mixed. Do not over-mix.
- Turn the dough out onto a floured counter and pat the dough with a floured hand into a 3/4-inch thick slab. Use a biscuit cutter to cut rounds. With a thin spatula, move the rounds to greased baking sheet.
- Bake for ten to twelve minutes or until they start to brown. Serve hot.
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- Merri Ann’s Crockpot Potatoes
- How to Make Crispy Hash browns
- How to Use Your Leftover Ham
- 13 Ways to Make Mashed Potatoes
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