For the Best Biscuits, Use Mashed Potatoes
Ingredients
- 2240 cupsg all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 81 tablespoonsstick unsalted butter
- 1250 cupg mashed potatoes
- 3/4 cup whole milk
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Instructions
- Line a large sheet pan with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt.,Cut the butter into approximately 1/2-inch cubes and drop them into the dry ingredients.,Combine the butter and the flour mixture by pressing the butter between your thumb and forefinger using a finger-snapping motion. When done, your flour mixture should have the texture of coarse cornmeal with some flat butter pieces and other pieces that are pea-sized or smaller.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- In a small bowl or a large measuring cup, whisk together the cold mashed potatoes with the milk.,Pour the mashed potato and milk mixture into the flour mixture. Use a rubber spatula or wooden spoon to fold them together until you have a sticky dough.,Simply Recipes / Ciara Kehoe
- Using a 2-ounce cookie scoop or a 1/4 cup measuring cup, portion mounds of biscuit dough onto the prepared sheet pan, leaving at least an inch and a half between scoops. You should be able to get 12 biscuit mounds onto the tray. If you’re using a measuring cup, you may need to scoop the mixture out of the cup and onto the pan.,Simply Recipes / Ciara Kehoe
- Brush the tops with a little more milk and bake until the biscuits are light golden brown on the top and crispy on the bottom, 12 to 16 minutes. Allow to cool on the pan for about 10 minutes before eating.,You can keep leftover biscuits in an airtight container on the counter for up to 2 days. After that, they will begin to go stale. Don't store in the refrigerator or they may harden too much.,To reheat, I recommend wrapping them in aluminum foil and heating at 350°F for about 10 minutes. Unwrap and heat for another minute or two.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original