If you love everything about comforting, flaky biscuits but want to take things up a notch, this Mashed Potato and Cheddar Biscuits Recipe is an absolute game-changer. Combining fluffy mashed potatoes with sharp white cheddar and a tender, buttery biscuit dough, these biscuits come out golden and perfectly soft on the inside with a delightful cheesy crust. They are incredibly simple to whip up yet full of personality, making them a standout breakfast companion or a charming side to any meal.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in crafting those irresistible biscuits, from texture to flavor to color. The balance of simple kitchen staples creates a biscuit that’s tender, cheesy, and just a little bit special.
- All-purpose flour: The foundation of biscuit dough, providing structure and a tender crumb.
- Salt: Enhances every flavor and brings the cheese and potatoes to life.
- Baking powder: Gives the biscuits their perfect rise and light texture.
- Unsalted butter (grated): Adds richness and flakiness, with the cold grate helping to create flaky layers.
- Shredded white cheddar cheese: Brings sharp, tangy flavor and that irresistible cheesy pull.
- Mashed potatoes: The secret ingredient for moist, tender biscuits that stay soft even the next day.
- Buttermilk: Adds tang and reacts with baking powder to give the biscuits a beautiful rise.
- Fresh cracked black pepper: A final touch that brightens the flavor and adds a subtle kick.
How to Make Mashed Potato and Cheddar Biscuits Recipe
Step 1: Prep Your Oven and Butter
Start by preheating your oven to 400ºF to ensure it’s nice and hot when your biscuits go in. Meanwhile, grate half a stick of butter using a box grater—this little trick ensures the butter stays cold and breaks evenly into the dough for flaky layers. Pop the grated butter straight into the freezer to keep it chilled.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, salt, and baking powder. This blend is crucial since the baking powder will provide the lift, while the salt highlights the other flavors.
Step 3: Toss in Butter and Mashed Potatoes
Add your chilled grated butter to the flour mixture and toss it gently to coat every piece. This creates pockets of butter that melt during baking, resulting in layers and a tender texture. Next, fold in the leftover mashed potatoes gently with a fork until pea-sized bits are spread throughout—this keeps the biscuits moist and soft.
Step 4: Stir in Cheese and Add Buttermilk
Mix in half a cup of shredded white cheddar cheese, folding it carefully so the cheese is evenly distributed without overworking the dough. Make a well in the center of the bowl and pour in the buttermilk, stirring just until the dough forms. Avoid overmixing as you want to keep the biscuit tender and flaky.
Step 5: Shape and Cut the Biscuits
Turn the dough onto a lightly floured surface and gently pat it down into a 10-inch circle. Use a 3-inch biscuit cutter to cut out rounds, rerolling scraps as needed. Place the biscuits onto a parchment-lined baking sheet, ready for their final touch.
Step 6: Add Buttermilk, Pepper, and Cheese Topping
Before baking, brush the tops of each biscuit with buttermilk for a golden finish. Sprinkle freshly cracked black pepper over them, adding a hint of spice that brightens every bite. Finish by generously topping with the remaining shredded cheddar cheese, which will melt into a bubbly, flavorful crust.
Step 7: Bake to Perfection
Bake the biscuits in your preheated oven for 20 to 25 minutes, or until they’re beautifully golden and the cheese is melted and slightly crisped. The aroma alone is sure to have everyone gathering in the kitchen!
How to Serve Mashed Potato and Cheddar Biscuits Recipe
Garnishes
A simple garnish can elevate these biscuits even more. A light spread of herb butter, a sprinkle of chopped fresh chives, or a dollop of sour cream on the side can add extra dimensions of flavor and color, making your presentation as inviting as the biscuits themselves.
Side Dishes
These biscuits pair wonderfully with a rich bowl of soup or a fresh green salad for a balanced meal. They also shine alongside eggs and bacon for breakfast or with a hearty stew to soak up every bit of savory goodness.
Creative Ways to Present
For a fun twist, slice the biscuits horizontally and use them as mini sandwich buns with ham, turkey, or a fried egg. They also work beautifully as a base for topping with pulled pork or smoked brisket for a casual yet memorable meal.
Make Ahead and Storage
Storing Leftovers
Leftover biscuits should be stored in an airtight container at room temperature for up to two days to keep them soft and fresh. If you prefer a slight crisp, a quick toast in a skillet or oven refreshes them beautifully.
Freezing
To freeze, arrange the biscuits in a single layer on a baking sheet and place in the freezer until solid. Then transfer to a freezer-safe bag or container. They keep well for up to three months, making them a perfect make-ahead snack or side dish.
Reheating
Reheat frozen or refrigerated biscuits by warming in a preheated 350ºF oven for about 10 minutes, or until heated through. This method revives their flaky texture and melts the cheese just right, unlike microwaving which can make them rubbery.
FAQs
Can I use leftover mashed potatoes for this recipe?
Yes, leftover mashed potatoes work perfectly and are actually preferred for their drier texture which prevents the dough from becoming too wet.
What if I don’t have buttermilk? Can I substitute it?
You can easily substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.
Can I make these biscuits dairy-free?
Substituting butter with a dairy-free alternative and using a plant-based milk with acid (like almond milk and lemon juice) can work, though the flavor profile will be slightly different without the cheddar cheese.
How can I make these biscuits fluffier?
Make sure your baking powder is fresh, and avoid overmixing the dough. Handle it gently to keep the texture light and tender. Also using really cold butter helps create those flaky layers.
Can I use sharp cheddar instead of white cheddar?
Absolutely! Sharp cheddar will add a more pronounced cheese flavor, making the biscuits even more savory and rich. Both types work beautifully in this recipe.
Final Thoughts
This Mashed Potato and Cheddar Biscuits Recipe is truly a delightful twist on traditional biscuits that’s sure to become a household favorite. It’s straightforward to make, wonderfully flavorful, and versatile enough to fit any meal occasion. I can’t wait for you to try it out and enjoy the warm, cheesy comfort it brings to your table!
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Mashed Potato and Cheddar Biscuits Recipe
- Total Time: 30-35 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
These Mashed Potato Biscuits are a fluffy and cheesy twist on classic biscuits, incorporating creamy mashed potatoes and sharp white cheddar cheese for extra flavor and moisture. Perfectly golden and tender, they make a delicious side for breakfast, lunch, or dinner.
Ingredients
Dry Ingredients
- 2⅓ cups all-purpose flour
- 2 tsp salt
- 1 Tbsp baking powder
- ⅛ tsp fresh cracked black pepper
Wet Ingredients
- ¼ cup unsalted butter (grated)
- 1 cup shredded white cheddar cheese (divided into ¾ cup and ¼ cup)
- 1 cup mashed potatoes
- ¾ cup buttermilk (plus more for brushing tops of biscuits)
Instructions
- Preheat Oven: Preheat the oven to 400ºF to ensure a hot environment for baking the biscuits.
- Prepare Butter: Using a box grater, grate half a stick of unsalted butter, then place it in the freezer to keep it super cold, which helps create flaky layers in the biscuits.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, salt, and baking powder evenly.
- Add Butter and Mashed Potatoes: Toss the chilled grated butter in the flour mixture to coat it, then add leftover mashed potatoes and gently toss with a fork until the mashed potatoes are broken up into pea-sized bits. Stir in ½ cup of the shredded white cheddar cheese.
- Add Buttermilk and Form Dough: Make a well in the center of the mixture and pour in the buttermilk. Stir just until a dough forms, being careful not to overwork.
- Shape Dough: Turn the dough out onto a lightly floured surface. Gently pat, knead, and roll the dough into a roughly 10-inch circle. Cut the dough with a 3-inch biscuit cutter, rerolling scraps as needed.
- Prepare for Baking: Place the cut biscuits on a baking sheet lined with parchment paper. Brush the tops with additional buttermilk, sprinkle with fresh cracked black pepper, and top with the remaining ¼ cup shredded cheddar cheese.
- Bake Biscuits: Bake for 20 to 25 minutes until the biscuits are golden brown and cooked through. Remove from oven and let cool slightly before serving.
Notes
- Keep the butter very cold to achieve the flakiness typical of biscuits.
- The mashed potatoes add moisture and tenderness; leftover mashed potatoes work best.
- If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice.
- Use freshly grated cheddar cheese for better melting and flavor.
- Do not overmix the dough to avoid tough biscuits.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
