Gluten-Free Cheesy Mashed Potatoes Biscuits

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Gluten-Free Cheesy Mashed Potatoes Biscuits made from leftovers are nothing to frown about! The mashed potato biscuits are light and fluffy, layered with cheese, herbs and, of course, leftover mashed potatoes.

When you find a good gluten-free recipe, one that is easy to make using leftovers, what can be better? After Thanksgiving, there are plenty of leftovers. So I wanted to create a recipe that uses up some of those leftovers. 

 

gluten free biscuits in a cast iron skillet

 

the leftovers used in this mashed potatoes biscuit recipe,

Mashed potatoes always seem to be lurking in the fridge after the holidays. And let’s be honest, they are not the same the next day, no matter how much gravy you pour over them. Or leftover cheese from the appetizer platter. Even sprigs of herbs that we haven’t used up in the stuffing.

keeping this gluten-free biscuit recipe simple,

To keep this recipe simple, all I had to add was a gluten-free flour blend, some butter, leftover mashed potatoes, leftover herbs, odds and ends of leftover cheese, and I also added yogurt. Of course, if you don’t have yogurt, you can use sour cream and milk in equal parts or buttermilk. Or even 1 cup of milk with one tablespoon of apple cider vinegar.

Another ingredient I used was green onions. However, they are optional but add tremendous flavour to the mashed potato biscuits. You can also use up leftover chopped cooked bacon or cooked sausage. Use about half a cup.

today it’s all about an easy mashed potatoes biscuits recipe,

 

Here are the quick details,

Start with the butter. You will need only a 1/4 cup or half a stick. Grate the butter and place it in the freezer while you gather the ingredients.

 

grated butter and cubed cheddar in bowls

 

Follow with mixing the dry ingredients, herbs and green onions. Then mix in the cold butter strands and cheese.

 

flour, butter, cheese, green onions in a bowl

 

Next, we add the cold mashed potatoes, work in the potatoes until they resemble peas. 

 

mashed potato with a flour mixture in a bowl

 

In the end, add the yogurt mixture and mix until you form a dough. Shape the dough into about a 10-inch round disc. Using a 3-inch round cookie cutter, cut nine biscuits.

 

shaped mashed potato biscuit dough into a round cylinder

 

Place the biscuits onto a well-buttered 12.5-inch round cast-iron skillet, brush with yogurt mixture, top with extra cheese, add a sprinkle of cracked black pepper and bake. Done!

 

unbaked mashed potato biscuits in a skillet

 

Do you have to use a cast-iron skillet to make the biscuits?

No, I love using the cast iron skillet for biscuits or rolls because they bake evenly with a crispy bottom. However, you can shape the dough into a rectangle and cut it into squares, circles or triangles and bake on a baking sheet lined with parchment paper.

 

baked mashed potato biscuits on a baking sheet

 

If you use the baking sheet option, the biscuits will take about five minutes less to bake.

The secret to the best gluten-free mashed potatoes biscuits!

The mashed potatoes, cheese, yogurt, and butter must be cold to get the potato biscuits to be light and fluffy. Once the butter is grated, I place it in the freezer for a few minutes; this makes a huge difference in the texture of the gluten-free biscuits.

 

sliced gluten free mashed potato biscuit over a skillet

 

Ways to serve mashed potatoes biscuits!

There are so many ways you can serve these gluten-free biscuits. For example, make a turkey sandwich, use them for dipping into the gravy, add a poached egg and serve them for brunch. 

 

piece of mashed potatoes biscuit on a napkin

 

Or, slice them in half and slather with garlic butter and broil. The biscuits make an excellent replacement for garlic bread, especially with spaghetti bolognese or delicious hearty soups and stews. Enjoy!

Ingredients

  • 1/4 cup cold butter
  • 1 cup cheddar cheese (or any good melting cheese), cut into small cubes plus some grated cheese for topping
  • 1 Tbsp. GF Baking powder
  • 1 1/2 tsp. Sea salt
  • 1/4 cup chopped fresh herbs (parsley, sage, thyme, chives) or 2 Tbsp. GF dried herbs
  • 4 green onions, thinly sliced (optional)
  • 1 cup mashed potatoes, cold
  • 3/4 cup full-fat plain Greek yogurt *see below for sub
  • 1/4 cup milk
  • GF cracked black pepper to taste
  • *you can replace the yogurt and milk with buttermilk, or 1/2 cup of sour cream and 1/2 cup of milk, or 1 cup of milk with 1 Tbsp. of apple cider vinegar
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Preheat the oven to 400 F and generously butter a 12.5-inch cast-iron skillet or line a baking sheet with parchment paper
  • Using a large blade on the cheese grater, grate the butter and place it in the freezer while you gather the ingredients (about 5 minutes)
  • Using a large bowl, whisk together flour, baking powder, salt, herbs and green onions. Add the butter and cheese cubes and mix to coat with the flour mixture.
  • Add cold mashed potatoes and work them briefly into the dry ingredients until they resemble peas.
  • Whisk the yogurt with milk and add it to the dry mixture keeping two tablespoons of yogurt mixture aside for brushing. Mix until you form a ball of dough, then place it on a working surface and shape it into a 10-inch round disk. 
  • Next, using a 3-inch round cookie cutter, cut out biscuits and place them in the cast iron skillet. *See the picture below.
  • If you are using a baking sheet, shape the dough into a rectangle about 3/4-inch thick and cut it into circles, squares or triangles.
  • Brush the biscuits with the remaining yogurt mixture, lightly sprinkle with grated cheese and cracked black pepper
  • If using a cast-iron skillet, bake for 25 - 28 minutes until the tops are golden brown. For the baking sheet method, bake for 23 - 25 minutes.
  • Leave a Comment

    2 Responses to Gluten-Free Cheesy Mashed Potatoes Biscuits

    • Sharon February 11, 2022

      Awesome, awesome biscuits. Do you know how long it’s been since I have even seen the inside of a biscuit? Believe me many years, decided to try these since we had left over mashed potato’s and they were just awesome! Since I’m disable I actually stuck all my ingredient’s in my food processer and they came out just fine. Of course I did follow the directions on freezing my cheese and butter for 5 minutes before….Sooooo good! Thank you!!

      • Kristina February 12, 2022

        Sharon, thank you so much for sharing! It is reviews like yours that make me work harder to create delicious recipes. xx

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