Crispy Leftover Mashed Potato Biscuits Recipe Easy Flaky Layers

Let me tell you, the smell of buttery, golden-brown biscuits fresh out of the oven is enough to make anyone’s mouth water. But these aren’t just any biscuits—these crispy leftover mashed potato biscuits with flaky layers are something truly special. The first time I baked these, I had a pile of leftover mashed potatoes sitting in the fridge, and honestly, I wasn’t in the mood for a plain reheated side dish. So, on a whim, I decided to mix them into biscuit dough, and the results were downright magical. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make the fluffiest biscuits on Sunday mornings, and I always wished I could recreate that flaky texture at home. These leftover mashed potato biscuits feel like a warm hug from those childhood mornings, but with an easy twist that’s perfect for today’s busy lifestyle. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Honestly, these biscuits are dangerously easy to make and offer pure, nostalgic comfort in every bite. Whether you’re brightening up your Pinterest cookie board with savory treats or need a sweet treat for your kids, these crispy leftover mashed potato biscuits are perfect for potlucks, brunches, or cozy weekend breakfasts.

After testing this recipe multiple times—in the name of research, of course—it’s become a staple for family gatherings and even gifting. If you’ve got leftover mashed potatoes, you’re going to want to bookmark this recipe. Trust me, it’s that good.

Why You’ll Love This Recipe

Honestly, these crispy leftover mashed potato biscuits have quickly become one of my favorite ways to use up leftovers, and here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy trips to the store needed; you probably already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunches, potlucks, or just a cozy breakfast on a lazy Sunday.
• Crowd-Pleaser: Always gets rave reviews from both kids and adults alike.
• Unbelievably Delicious: The crispy crust paired with those flaky layers gives you next-level comfort food that’s hard to beat.

This recipe isn’t just another biscuit version—it’s my best version. The secret? Leftover mashed potatoes add moisture and tenderness that regular biscuits just can’t match, while a quick folding technique creates those flaky layers we all crave. Plus, the seasoning is perfectly balanced to bring out a buttery, savory flavor that makes you close your eyes after the first bite. It’s comfort food with a little twist—faster, easier, but still soulful and satisfying. Whether you’re trying to impress guests without the fuss or turn a simple meal into something memorable, these biscuits nail it every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, which makes it a great option for when you’re short on time but want something homemade and delicious.

• Leftover mashed potatoes: about 1 cup (240g), preferably plain or lightly seasoned
• All-purpose flour: 2 cups (250g) – I recommend King Arthur for best texture
• Baking powder: 1 tablespoon – makes those biscuits rise nice and fluffy
• Baking soda: ½ teaspoon – works with the mashed potatoes for tenderness
• Salt: 1 teaspoon – balances the flavor perfectly
• Unsalted butter: ½ cup (113g), cold and cut into small cubes (adds richness and flakiness)
• Buttermilk: ¾ cup (180ml), cold – if you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes
• Optional: 1 teaspoon garlic powder or fresh herbs like chives for a subtle savory twist

If you want to switch things up, you can use almond flour for a gluten-free option (though texture changes a bit), or swap buttermilk with dairy-free coconut yogurt thinned with water. For seasonal variations, fresh herbs like rosemary or thyme work wonders and brighten the flavor.

Equipment Needed

• Mixing bowls: At least two, one for dry ingredients and one for wet.
• Pastry cutter or fork: To cut the cold butter into the flour. If you don’t have one, two knives work just fine.
• Measuring cups and spoons: Accuracy counts here for that perfect biscuit rise.
• Baking sheet: For placing your biscuits. I line mine with parchment paper for easy cleanup.
• Rolling pin: Optional but helpful for rolling out the dough evenly.
• Biscuit cutter or glass: To shape the biscuits. No biscuit cutter? Use a clean drinking glass with a sharp edge.

Personally, I love using a bench scraper for folding the dough—it’s sturdy, does the job quickly, and easy to clean. If you’re on a budget, simple wooden spoons and a sturdy bowl will get you through just fine. Just keep your butter cold and hands cool, and you’re golden.

Preparation Method

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. This gives your biscuits the right structure and rise.
3. Cut in the butter: Add the cold, cubed ½ cup (113g) unsalted butter to the flour mixture. Use a pastry cutter or two knives to cut the butter into pea-sized pieces. You want little chunks of butter visible in the dough—that’s what creates flaky layers.
4. Add mashed potatoes: Stir in about 1 cup (240g) leftover mashed potatoes. The mash adds moisture and tenderness, so don’t worry if it looks a little sticky.
5. Pour in cold buttermilk: Slowly add ¾ cup (180ml) cold buttermilk while stirring gently. Mix just until the dough comes together. It should be soft but not overly wet. If it’s too sticky, sprinkle a little extra flour.
6. Knead gently: Turn the dough out onto a floured surface. Fold it over on itself 3-4 times to create those flaky layers—don’t overwork it! You want to keep the butter bits intact.
7. Roll out dough: Using a rolling pin, roll the dough to about ¾-inch (2 cm) thickness. Use a biscuit cutter or glass to cut out rounds. Don’t twist the cutter; press straight down to keep the layers intact.
8. Place biscuits on the sheet: Arrange them close together on the baking sheet for soft sides or spaced apart for crispier edges.
9. Bake: Bake for 12-15 minutes until golden brown and crispy on top. The kitchen will smell amazing—like buttery, flaky goodness in every corner.
10. Cool slightly: Let the biscuits rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Quick tip: If your dough feels too sticky, chill it for 10 minutes before rolling. Also, cold butter is key, so keep it refrigerated until you’re ready to use.

Cooking Tips & Techniques

Let’s be honest, biscuit-making can be a little intimidating, but with these tips, you’ll get flaky, crispy biscuits every time:

• Keep everything cold: Butter and buttermilk cold means the butter won’t melt before baking, creating those lovely flaky layers.
• Don’t overmix or overknead: The dough should just come together. Overworking it develops gluten, making biscuits tough instead of tender.
• Use the folding method: Folding the dough a few times traps air and butter layers, which makes the biscuits rise beautifully and crisp up perfectly.
• Press, don’t twist: When cutting biscuits, pressing straight down prevents sealing the edges, so they rise higher.
• Bake immediately: Don’t let the dough sit too long; bake as soon as it’s cut for best rise and crispiness.
• Experiment with spacing: Place biscuits touching for soft sides or spaced for crisp edges—both are delicious!

I once tried using melted butter instead of cold cubes—big mistake. The biscuits turned out dense and greasy. Lesson learned: cold butter is non-negotiable. Also, multitasking helps—preheat your oven while mixing, so everything moves quickly and your butter stays cold.

Variations & Adaptations

These crispy leftover mashed potato biscuits are easy to customize. Here are a few ways I’ve mixed things up:

• Herb & Cheese: Add ½ cup shredded sharp cheddar and 1 tablespoon chopped fresh chives for a savory twist.
• Gluten-Free: Swap all-purpose flour with a gluten-free blend, keeping in mind the texture will be a bit different but still tasty.
• Spicy Kick: Mix in ½ teaspoon smoked paprika or cayenne pepper for a subtle heat that pairs well with butter or honey.
• Vegan Version: Use dairy-free butter and plant-based milk with 1 tablespoon vinegar to mimic buttermilk.
• Sweet Potato: Substitute mashed potatoes with mashed sweet potatoes for a slightly sweeter biscuit with great color.

For cooking methods, you can try baking these in a cast-iron skillet for a rustic look and slightly crispier bottom. Or, if you’re short on time, drop biscuit dough by spoonfuls onto a baking sheet for a quick drop biscuit style.

Serving & Storage Suggestions

These biscuits are best served warm—straight from the oven with a pat of butter melting right on top. They pair beautifully with eggs and bacon for breakfast or alongside a hearty stew or chili for dinner. You can even slice them open and add ham, cheese, or your favorite sandwich fixings for an easy lunch.

To store, keep biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 2 months. When reheating, pop frozen biscuits in a 350°F (175°C) oven for about 10 minutes (wrapped in foil to retain softness or unwrapped for crispier edges). Flavors actually deepen and taste even better the next day—if you can resist eating them all fresh!

Nutritional Information & Benefits

Each biscuit (about 2.5 inches/6 cm diameter) contains approximately:

Nutrient	Amount
Calories	180
Fat	8g
Carbohydrates	23g
Protein	3g
Fiber	1g

Mashed potatoes bring potassium and vitamin C to the table, while butter adds richness and fat for satiety. Using buttermilk provides a slight boost of calcium and probiotics. This recipe is not gluten-free by default but can be adjusted. It contains dairy and gluten, so keep that in mind for dietary restrictions.

From a wellness perspective, these biscuits offer a satisfying comfort food option that won’t leave you feeling overly heavy. Plus, they’re a clever way to reduce food waste by turning leftovers into something fresh and exciting.

Conclusion

If you’ve got leftover mashed potatoes sitting in the fridge, don’t just reheat them—try this crispy leftover mashed potato biscuits recipe with flaky layers instead. It’s an easy, delicious way to turn simple ingredients into a memorable treat. I love how versatile and forgiving this recipe is—you can tweak the seasonings, add cheese or herbs, or keep it classic and buttery.

Give these biscuits a try, and I bet they’ll become a go-to in your kitchen like they have in mine. Please share your thoughts or any fun twists you try in the comments—I love hearing from you! Happy baking, and remember, a little leftover can lead to something wonderfully new.

FAQs About Crispy Leftover Mashed Potato Biscuits

Can I use fresh mashed potatoes instead of leftovers?

Absolutely! Just make sure they’re not too wet—drain any excess liquid to keep the dough from getting too sticky.

How do I make these biscuits dairy-free?

Swap butter for a plant-based alternative and use almond milk or coconut milk mixed with vinegar instead of buttermilk.

What’s the best way to store leftover biscuits?

Store them in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 2 months.

Can I add cheese or herbs to this biscuit recipe?

Definitely! Adding shredded cheddar, parmesan, or fresh herbs like rosemary or chives adds great flavor and pairs well with the potato base.

Why are my biscuits not flaky?

Most likely, the butter melted too much before baking or the dough was overworked. Keep ingredients cold and fold gently to preserve layers.

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