Served warm from the oven, these moist and flaky biscuits are perfect for breakfast, brunch or to soak up gravy at dinner.
cost per recipe: $3.15
The price is determined by the national average.
cups all-purpose flour
teaspoons baking powder
teaspoons baking soda
cup (1/2 stick) butter
cup slightly cooled prepared instant instant mashed potatoes
Heat the oven to 350°F.
Stir the flour, baking powder, baking soda and salt in a large bowl. Using a pastry blender or two knives used scissors-fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in the mashed potatoes and buttermilk until well mixed.
Shape the potato mixture into a ball. Knead the potato mixture on a lightly floured surface for 30 seconds. Press the potato mixture into a 3/4-inch thick circle.
Using a 2 1/2-inch round cookie or biscuit cutter, cut out 12 circles. Place the circles 1 inch apart on 2 greased baking sheets.
Bake for 10 minutes or until the biscuits are golden brown. Cool the biscuits slightly on wire racks and serve warm.