. The one leftover that’s often overlooked is one that, without fail, I always have a mountain of: mashed potatoes.never seem to be quite as good reheated. They’re mysteriously dry, even when drowned in gravy. But with a little repurposing, mashed potatoes can become fluffy, endlessly layered biscuits—a roll-over dish that’s just as good as the OG.
In addition to putting a dent in the pile of leftover potatoes, this recipe is also a great use-up of that cheese lingering behind on the cheeseboard and any odds and ends of herbs chillin’ in the crisper .. The long, thin strands of butter guarantee a biscuit that’s flaky AF. To keep the butter cold, which also promises a well-layered biscuit, pop it into the freezer once it’s grated.
To cut the biscuits, grab an empty soup and remove the lid from the bottom so you have a hollow cylinder. Using the empty can, cut 10–12 biscuits. Once cut, place them into a 10-inchBrush the tops with buttermilk and top with more cheese, a sprinkle of herbs and a pinch of freshly cracked black pepper.Enjoy the biscuits warm, with a slather of butter, served alongside some eggs or, for the ultimate leftover treat, break open a biscuit to build a slider-sized, but also superior, turkey sandwich.
is an Emmy Award–winning culinary producer, food stylist, and recipe developer who’s favorite food is chocolate chip cookies .
GrantMelton Hi Grant, I hope you had a wonderful and safe Thanksgiving 🙂❤️🍁
Any idea if these would freeze well, either before or after baking? I have an absolutely unholy amount of potatoes at my house right now, making biscuits with them seems like a great plan.
Wow. I think I need to make biscuits too. For bacon sandwiches
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