Enjoy these made-from-scratch Cheddar Chive Potato Biscuits slathered with butter straight from the oven.
Cheddar Chive Potato Biscuits
Potato biscuits go way back in my family as a way to use leftover mashed potatoes. My family has always been frugal and the term “waste not want not” was often quoted. Potato biscuits are full flavored and have a more dense texture than a buttermilk biscuit. They’re a delightful choice ideal for any meal.
Helpful Tips for Making Cheddar Chive Potato Biscuits
- The texture of these biscuits depends on the ingredients used in the mashed potatoes.
- For the best results the potatoes shouldn’t be too thin and flavored with butter, sour cream or milk.
- Use cold mashed potatoes. In fact, the butter and buttermilk should also be cold.
- Keep in mind, there’s a small amount of sugar in these biscuits. The purpose is to balance the flavor, and not to make them sweet. It also helps them turn golden while they’re baking.
- For the best result, shred your own cheese. Packaged cheese has been tossed with an additive to keep the shreds from sticking together. Freshly grated cheese has more moisture and adds flavor to these biscuits.
- Fresh chives are best but, you could use finely chopped green onion, if preferred.
- They’re a delicious company worthy twist on a buttermilk biscuit that you can serve with soup or stew as well as breakfast and brunch.
- You may also enjoy this recipe for cheese muffins from Peas and Crayons.
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Helpful Kitchen Items:
Cheddar Chive Potato Biscuits
- 3 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 cup cold butter cubed plus 2 Tbsp melted
- 1/2 cup cold buttermilk
- 1 large egg beaten
- 1 1/2 cup leftover mashed potatoes
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped chives
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or spritz with cooking spray.
- Sift together the flour, sugar, baking powder, baking soda, garlic salt and onion powder.
- Cut the butter into the dry ingredients until it resembles coarse crumbs.
- Beat the egg with the buttermilk. Make a well in the center of the dry ingredients.
- Use a fork to work the liquid into the flour using a circular motion. Keep mixing until the flour is nearly moistened then mix in the mashed potatoes using the same technique.
- After everything has combined, the dough will look a little lumpy
- Add the shredded cheese and chopped chives. Mix until fully combined.
- Turn out onto a lightly floured surface and knead several times until the dough holds together. Roll to 1/2-inch thickness and use a 3-inch biscuit cutter or glass dipped in flour to cut into circles.
- Re-roll the scraps and repeat until all of the dough has been used.
- Place the dough rounds onto the baking sheet and brush the tops with melted butter.
- Bake for 18-20 minutes or until the tops and bottoms are lightly golden. Serve warm.