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Crispy Leftover Mashed Potato Biscuits Recipe Easy Flaky Layers

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These crispy leftover mashed potato biscuits feature flaky layers and a buttery, golden-brown crust, perfect for using up leftover mashed potatoes and delivering nostalgic comfort food.

Ingredients

Scale
  • 1 cup (240g) leftover mashed potatoes, preferably plain or lightly seasoned
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • ¾ cup (180ml) cold buttermilk (or ¾ cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
  • Optional: 1 teaspoon garlic powder or fresh herbs like chives

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
  3. 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.
  4. Stir in about 1 cup (240g) leftover mashed potatoes.
  5. Slowly add ¾ cup (180ml) cold buttermilk while stirring gently. Mix just until the dough comes together. If too sticky, sprinkle a little extra flour.
  6. Turn the dough out onto a floured surface. Fold it over on itself 3-4 times to create flaky layers—do not overwork.
  7. Roll the dough to about ¾-inch (2 cm) thickness. Use a biscuit cutter or glass to cut out rounds, pressing straight down without twisting.
  8. Arrange biscuits close together on the baking sheet for soft sides or spaced apart for crispier edges.
  9. Bake for 12-15 minutes until golden brown and crispy on top.
  10. Let biscuits rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Keep butter and buttermilk cold to ensure flaky layers. Do not overmix or overknead the dough to avoid tough biscuits. Press biscuit cutter straight down without twisting to maintain flaky layers. If dough is too sticky, chill for 10 minutes before rolling. Baking immediately after cutting yields best rise and crispiness.

Nutrition

Keywords: leftover mashed potatoes, biscuits, flaky biscuits, crispy biscuits, easy biscuit recipe, comfort food, brunch, potluck

Find it online: https://zorbmeal.com/crispy-leftover-mashed-potato-biscuits-recipe-easy-flaky-layers/