Cheddar Chive Potato Biscuits

Tender and savory Cheddar Chive Potato Biscuits made with leftover mashed potatoes, sharp cheddar, and fresh chives. Perfect for breakfast, brunch, or alongside any meal.

Course Bread, Breakfast

Cuisine American, Southern

Keyword cheddar-chive-biscuits, cheddar-potato-biscuits, potato-biscuits, Southern-biscuits

Prep Time 15

Cook Time 18

Cooling time 5

Total Time 38

Servings [3 inch] biscuits

Calories 230kcal

Author Melissa Sperka

Ingredients

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

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper or spritz with cooking spray.
In a large bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, garlic salt and onion powder.
Cut the butter into the dry ingredients with a pastry blender until it resembles coarse crumbs.
In a separate medium bowl whisk the egg with the buttermilk. Make a well in the center of the dry ingredients and add the wet to the dry.
Use a fork to work the liquid into the flour using a circular motion. Keep mixing until the flour is nearly moistened. Add the mashed potatoes mixing into the dough 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 dough out onto a lightly floured surface and knead gently 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 brown. Serve warm.

Notes

Mashed Potatoes - To ensure that you have leftover mashed potatoes, overmake them the next time you prepare a batch for your meal. Pop them into the freezer until you're ready to bake biscuits.
Use Thick Mashed Potatoes - For the best results the potatoes shouldn't be too thin and flavored with butter, sour cream or milk.
Use Cold Ingredients - Use cold mashed potatoes for this recipe. The butter and buttermilk should also be cold.
Sugar - 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 brown while they're baking.
Make Fresh Potatoes - To make a small batch of mashed potatoes, peel and cube a large russet potato and boil in salted water until fork tender. Whip with just enough butter and a splash of milk to make them creamy. Chill completely before adding to the biscuit dough.
Use Freshly Grated Cheese - For the best result, shred your own cheddar 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. Use medium cheddar, colby jack cheese or even spicy pepper jack cheese.
Chives - Fresh chives are best, but you could use finely chopped green onion, rosemary, thyme or parsley, if preferred.

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