Pillow Potato Biscuits Recipes

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PILLOW POTATO BISCUITS



Pillow Potato Biscuits image

Provided by Vintage Recipes by Billie Hillier

Categories     Vintage Bread Recipes

Number Of Ingredients 7

1/2 cup instant mashed potato flakes
1 teaspoon sugar
2 tablespoons butter or margarine, softened
1/2 cup hot water
1/3 cup cold water
3 cups prepared biscuit mix
milk for biscuit tops, optional

Steps:

  • Combine potato flakes, sugar, butter, and hot water.
  • Mix well.
  • Add cold water and biscuit mix, stirring until well-blended
  • Add a little more cold water if necessary to make soft dough.
  • Turn out on lightly floured surface; knead about 10 times
  • Roll dough to 1/2 to 3/4 inch thickness; cut with 2-inch biscuit cutter or jar lid
  • Place on ungreased baking sheet

PILLOWY POTATO BISCUITS USING LEFTOVER MASHED POTATO



Pillowy Potato Biscuits using Leftover Mashed Potato image

Soft, fluffy and delicious, Potato Biscuits are the perfect way to use up leftover mashed potatoes. Serve with lashings of butter and a dollop of honey.

Provided by Donna

Categories     Bread

Time 28m

Number Of Ingredients 7

2 cups white whole-wheat flour
2 tsp baking powder
1/4 cup butter (melted)
3/4 cup leftover mashed potato (see notes)
1 cup buttermilk
1 tbsp chopped chives ((optional))
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees
  • Sift together the flour and baking powder into the bowl of an electric mixer, or a large bowl if mixing by hand
  • Add in the melted butter, mashed potato and buttermilk and mix well until combined and a soft dough has formed and the dough clears the sides of the bowl. Add more flour if needed (but it should be a little bit sticky)
  • Pop the dough onto a floured surface and shape into a rough square, about 1cm tall. Cut 9 squares out of the dough and place on a baking sheet lined with parchment paper
  • Bake for 18 minutes, until golden brown on top
  • Serve straight from the oven with lashings of fresh butter and some honey. Or wait until morning, toast up and serve with some jam/jelly

Nutrition Facts : Calories 112 kcal, Carbohydrate 10.6 g, Protein 2.5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Fiber 1.1 g, Sugar 2 g, ServingSize 1 serving

PILLOW POTATO BISCUITS



Pillow Potato Biscuits image

I developed this recipe one evening while making "ordinary" biscuits. I had half a cup of potato flakes left in the box and I just added them to the dough. The biscuits came out of the oven as light and airy as pillows!

Provided by Taste of Home

Time 40m

Yield 12-18 biscuits, depending on thickness and size.

Number Of Ingredients 7

1/2 cup instant mashed potato flakes
1 teaspoon sugar
2 tablespoons butter, softened
1/2 cup hot water
1/3 cup cold water
3 cups biscuit/baking mix
Milk for biscuit tops, optional

Steps:

  • In a bowl, combine the potato flakes, sugar, butter and hot water. Add cold water and biscuit mix, stirring until well-blended. Add more cold water if necessary to form a soft dough. , Turn onto a lightly floured surface; knead 10 times. Roll dough to 1/2-in. to 3/4-in.-thickness; cut with 2-in. biscuit cutter. , Place on an ungreased baking sheet; brush with milk if desired. Bake at 450° for 13-14 minutes or until lightly browned.

Nutrition Facts :

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 16 biscuits

Number Of Ingredients 9

4 cups self-rising flour
2 teaspoons kosher salt
1 teaspoon apple pie spice
1 cup plus 2 tablespoons very cold unsalted butter, cubed
3 small sweet potatoes, roasted and peeled (about 1 1/3 cups mashed)
1 to 2 cups low-fat buttermilk
All-purpose flour, for counter
Nonstick cooking spray, for the skillet
Salted butter and honey, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat.
  • Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary.
  • Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
  • Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven.
  • Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.

Provided by POOTER301

Categories     Bread     Quick Bread Recipes     Biscuits

Time 20m

Yield 8

Number Of Ingredients 7

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
  • Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g

TENDER POTATO BISCUITS



Tender Potato Biscuits image

These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!

Provided by LANDERSON6354

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
¼ cup sugar
¼ cup butter or margarine
1 ½ cups leftover mashed potatoes
1 egg, beaten
⅓ cup cold water
⅓ cup milk
2 tablespoons milk, or as needed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
  • Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
  • Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g

POTATO BISCUITS



Potato Biscuits image

THE potatoes in this recipe make these biscuits tender and moist.

Provided by Taste of Home

Time 25m

Yield 6 biscuits.

Number Of Ingredients 9

1 cup all-purpose flour
1-1/2 teaspoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mashed potatoes (without added milk and butter)
1/2 cup buttermilk
1 tablespoon butter, melted
1-1/2 teaspoons honey

Steps:

  • In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, combine the potatoes, buttermilk, butter and honey; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

MASHED POTATO BISCUITS



Mashed Potato Biscuits image

Make and share this Mashed Potato Biscuits recipe from Food.com.

Provided by Bunlady

Categories     Breads

Time 35m

Yield 16 biscuits, 16 serving(s)

Number Of Ingredients 6

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup mashed potatoes
1/4 cup shortening
3 tablespoons milk

Steps:

  • In a large bowl mix with a fork the flour, baking powder, and salt.
  • With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
  • Stir in milk until mixture is moistened.
  • Turn dough out on floured board and knead 6 to 8 times.
  • Roll out to about 1/2 inch thick and cut with biscuit cutter.
  • Place on baking sheet 1 1/2 inches apart.
  • Bake at 450 degrees for 12 to 15 minutes or until golden brown.
  • Serve warm with fresh butter or honey.

Nutrition Facts : Calories 98.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.7, Sodium 254.8, Carbohydrate 14.6, Fiber 0.6, Sugar 0.2, Protein 2

BAKED-POTATO BUTTERMILK BISCUITS



Baked-Potato Buttermilk Biscuits image

I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid-almost every day-so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday life. There's just something so special about biscuits loaded with shredded potatoes, cheddar cheese, and chives. I can't put it into words, but I feel like I don't have to because you get it. It's the baked potato you never knew you wanted . . . in biscuit form.

Provided by Jonathan Melendez

Categories     Biscuit     Potato     Chive     Cheese     Cheddar

Yield Makes 20 biscuits

Number Of Ingredients 10

1 medium baking potato, rinsed and dried
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 tablespoons very cold unsalted butter, diced, plus 2 tablespoons, melted
1/4 cup shredded white Cheddar cheese
2 tablespoons chopped chives
1 cup buttermilk

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper, and set aside.
  • Cook the potato in a microwave, an oven, or in boiling water until almost fork-tender (see Cooks' Note). Let cool completely. Using a paring knife, peel the potato, and then shred with a box grater.
  • In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pepper. Add the cold butter and cut in using 2 knives, a pastry blender, potato masher, or your hands, until the dough resembles coarse crumbs the size of peas. Fold in the cheese, chives, and shredded potato.
  • Add the buttermilk and stir with a wooden spoon until the dough just comes together. It'll be sticky, but don't panic. Transfer to a well-floured work surface and knead a few times to smooth it out. Fold the dough onto itself about 4 times, turning clockwise after each fold. Pat the dough with your hands until it's about 3/4 inch thick.
  • Use a 2-inch round cookie or biscuit cutter to cut into rounds. Place the biscuits on the prepared baking pan just barely touching each other. Gather scraps and repeat patting and cutting (you should have 20).
  • Brush the biscuits with the melted butter, and bake until golden brown, 18 to 20 minutes. Let cool before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

SPICY SWEET-POTATO BISCUITS



Spicy Sweet-Potato Biscuits image

These spicy biscuits taste best warm from the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 8

1 pound (about 4) sweet potatoes
2 1/2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter, chilled
1/4 cup milk

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside.
  • In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.
  • In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.
  • Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.

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