Ever make mash potatoes for dinner and end up having leftovers? How about not enough leftovers to feed the entire family for a meal the next day? I seem always to do, and I have found the perfect recipe to use up that one cup of leftover mashed potatoes. Try making these potato cheddar chive biscuit.
These biscuits are a slight twist on the common and evenly delicious Red Lobster Cheddar Bay Garlic biscuits. The big difference is the addition of about one heaping cup of cold leftover mashed potatoes. Now I need to note that I have a “heaping” cup because when I made these biscuits, I was trying to use up everything I had left. If you want to use even one cup, it will be perfectly fine. Also, divide the amount of chives if you are using fresh versus the dry or dehydrate chives.
Also, it is okay if you don’t have leftovers and still want to make these. All you have to do is clean, skin, and cut up enough potatoes to measure 1-1/2 cup. Then boil until soft, remove from the water, mash and let cool before adding it to the flour mixture.
Cost to make this recipe.
The most expensive ingredient to this biscuit recipe is the shredded cheese. We don’t make cheese on this homestead, so I find there is no real good way to reduce the cost for us unless it is to buy everything on clearance or sale. Cheese is a great product to freeze, so I try to buy it when I have coupons and sales in my area.
We would love to hear from you, so comment and rate the recipe down below. Also, check out more biscuit recipe posts.
This recipe was adapted from an unknown source. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
In a large bowl combine flour, baking powder, baking soda, and salt together.
Add chilled butter pieces and cold mashed potatoes to flour mixture. Using a pastry blender or forks, break up butter and mashed potatoes evenly in flour mixture.
Add cheddar cheese, milk and chives to biscuit mixture and stir until everything is evenly mixed.
Heat oven to 425 °F. Using your hands, drop about 8-9 biscuits in a greased cast iron pan or regular baking pan and bake for 20 minutes.
Tip: if you preheat your baking pan while you preheat your oven. The hot pan will give a nice crispy bottom crust to your biscuits.
