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Tender Potato Biscuits

Tender Potato Biscuits Recipe


These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!


  • 2 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ¼ cup sugar
  • ¼ cup butter or margarine
  • 1 ½ cups leftover mashed potatoes
  • 1 egg, beaten
  • ⅓ cup cold water
  • ⅓ cup milk
  • 2 tablespoons milk, or as needed


  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

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Nutritional Information

Tender Potato Biscuits

Servings Per Recipe: 8
Calories: 278.9
% Daily Value *
protein: 12 %
carbohydrates: 14 %
exchange other carbs:
dietary fiber: 7 %
fat: 13 %
saturated fat: 22 %
cholesterol: 13 %
vitamin a iu: 6 %
niacin equivalents: 32 %
vitamin b6: 8 %
vitamin c: 7 %
folate: 20 %
calcium: 18 %
iron: 13 %
magnesium: 7 %
potassium: 6 %
sodium: 29 %
thiamin: 35 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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