These fluffy potato biscuits are a delightful twist on the classic recipe, offering a tender texture and rich flavor.
Combine the flour, baking powder, and salt in a mixing bowl.
Ensure the dry ingredients are evenly mixed for consistent flavor.
Cut the cold butter into the dry mixture using a pastry blender until it resembles coarse crumbs.
Using cold butter helps create a flaky texture in the biscuits.
Add the cold mashed potatoes and mix until just combined.
Avoid overmixing to keep the dough tender.
Pour in the milk and stir until the dough comes together.
Add milk gradually to ensure the dough doesn't become too wet.
Turn the dough onto a floured surface and knead gently 6 to 8 times.
Light kneading helps develop structure without overworking the dough.
Roll out the dough to about 1/2 inch thickness and cut with a biscuit cutter.
Dip the biscuit cutter in flour to prevent sticking.
Place the biscuits on a baking sheet, spacing them 1 1/2 inches apart.
Spacing the biscuits allows for even baking.
Bake in a preheated oven at 450°F for 12 to 15 minutes or until golden brown.
Keep an eye on the biscuits to prevent overbaking.
Serve the warm biscuits with butter or honey.
Warm biscuits taste best with a spread of butter or honey.
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