Gluten-Free Cheesy Mashed Potatoes Biscuits
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.
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.
Follow with mixing the dry ingredients, herbs and green onions. Then mix in the cold butter strands and cheese.
Next, we add the cold mashed potatoes, work in the potatoes until they resemble peas.
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.
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!
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.
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.
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.
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!
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