This potato biscuit recipe uses leftover mashed potatoes and ranch dressing to make moist and fluffy biscuits. The wet dough allowed the otherwise heavy biscuits to rise into very nice biscuits and the dusting of flour made them attractive.
Using Leftover Mashed Potatoes in Potato Biscuits
We intended to make drop biscuits but after a try or two, ended up with cut-out biscuits. Between the mashed potatoes and the ranch, the biscuit dough is wet, so you have to dust the counter well with flour as well as your biscuit cutter and your hands. These potato biscuits still worked perfectly.
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.
Potato and Ranch Biscuits Recipe
Ingredients
- 2 1/2 cups pastry flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup ranch dressing
- 1 cup mashed potatoes
- 1 egg, beaten
- 3/4 cup milk
- flour for dusting
Directions
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 ranch dressing, 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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