Mashed Potato Biscuits

Name: Mashed Potato Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 biscuits
Ingredients: 1 cup all-purpose flour (I used about 3/4 to 1 cup more of flour to get a workable dough); 1 1/2 teaspoons brown sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup leftover mashed potatoes, no butter, no milk added; 1/2 cup buttermilk; 1 tablespoon butter, melted; 1 1/2 teaspoons honey

Submitted by Chef shapeweaver

"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"

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photo by Chef shapeweaver

Ready In:: 22mins
Ingredients:: 9
Yields:: 6 biscuits

ingredients

1 cup all-purpose flour (I used about 3/4 to 1 cup more of flour to get a workable dough)
1 ¹⁄₂ teaspoons brown sugar
1 teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₄ teaspoon salt
¹⁄₂ cup leftover mashed potatoes, no butter, no milk added
¹⁄₂ cup buttermilk
1 tablespoon butter, melted
1 ¹⁄₂ teaspoons honey

directions

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.