Potatoes, butter, sour cream, cheese, chives, and bacon oh, my! Why not mix all these ingredients with flour and milk to make a quick bread, more specifically, a biscuit or scone? This baked potato biscuit recipe has it all, meaning all the traditional flavors of a baked potato in a bread.
My Baked Potato Biscuits Inspiration
American biscuits are a southern favorite and a bread I grew up eating. I make biscuits about every 10-14 days for my husband. Biscuits are as young as America and as old as a scone in Great Britain. After all, biscuits likely originated from the British scone. Biscuits, in general, are so simple, and versatile that I love adding savory and sweet flavors. I have a standard version I make, but sometimes I’m inspired by a completely different dish to turn it into a biscuit. Since it’s been cold lately and we eat a lot of potatoes… the inspiration hit! What about a a biscuit made with baked potato ingredients? Then, the creating and testing began. Let’s check out my latest biscuit creation, a Baked Potato Biscuit.
Ingredients for these Baked Potato Biscuits
For these baked potato biscuits, you’ll need 2 russet potatoes, all-purpose flour, baking powder, salt, black pepper, butter, cheddar cheese, fresh chives, crumbled bacon, sour cream, and milk. Don’t those all sound like ingredients of a baked potato, minus the flour and baking powder?
Potatoes in Bread
Potatoes are not an uncommon ingredient found in bread. Do you remember the “Spudnut Shops” located all around the country (US) years ago that sold donuts using potato flour? That idea actually originated in Germany. Plain mashed potatoes (no seasoning) mixed with flour contribute to a fluffy and tender bread. However, while they contribute to the overall texture, potatoes mixed with flour to make a potato bread is often undetectable in flavor. If you think about it, potatoes, in general, are largely a blank slate canvas; you can add whatever seasonings and flavors you like. It just so happens; mashed potatoes also work in making biscuits. 😊
Prepare the Potatoes
First, we need to cook the potatoes. While I haven’t tried it, you can probably just use any leftover mashed potatoes in place of cooking raw ones just for this recipe. We eat a lot of potatoes but only mashed potatoes during the holidays, so I start from scratch for this recipe and just boil and mash them without any seasoning. If you decide to try using pre-made or homemade mashed potatoes from another meal, you’ll likely need to adjust the liquid in this bread recipe, so the potato dough isn’t wet or moist.
TIP: Since potatoes really only contribute to the texture of the bread, more than flavor, you can get by using only 1 medium russet potato (about 200 grams). The biscuits will be a little lighter and a little more milk may need to be added to the biscuit dough.
Boil, Drain, & Dry Out Diced Potatoes
From scratch, place 2 medium-sized peeled and diced potatoes in a small-medium saucepan. Cover them with cold water by 1 inch. Heat on high until boiling. Reduce heat to a simmer, cover with lid ajar, and cook for 12-15 minutes or until soft. When soft and tender, drain the potatoes and return them back to the saucepan and set it back on the hot burner (with the heat off) to dry potatoes out completely. This should take 5-10 minutes.
TIPS: There is no need to add salt or seasoning to these potatoes; they will be seasoned when added to the flour mixture to make the baked potato biscuit dough. Potatoes are cooked when a knife easily cuts through a larger potato chunk.
Mash & Cool Potatoes
Once dried, mash potatoes with a fork or potato masher. Potatoes should be dry and crumbly. Set aside to cool completely. You can transfer the mashed potatoes to a separate bowl and place it in the fridge for 20-30 until cool.
TIP: You can cook the potatoes a day or two in advance and store the mashed potatoes in a sealed container in the fridge. Once cooked, the potatoes should not oxidize and turn brown if used within a couple of days.
Make the Baked Potato Biscuit Dough
Preheat Oven & Prepare Baking Sheet
Preheat the oven to 450˚F (232˚C). Line a large baking sheet with parchment paper or silicone mat for an easy cleanup.
Combine All Dry Ingredients
In a large bowl, combine all dry ingredients. You could also use a food processor for mixing. Add 480 grams (4 cups) of all-purpose flour, 30 grams (2 tablespoons) of baking powder, 9 grams (1½ teaspoons) of salt if using unsalted butter or 6 grams (1 teaspoon) of salt if using salted butter, and 1½ grams (½ teaspoon) of freshly cracked black pepper. Stir until all the ingredients are dispersed.
Cut in Cooled Mashed Potatoes
Cut in the cooled mashed potatoes using a pastry cutter, knives, forks, or food processor until blended well. The mixture should have a crumble to it from the small potato chunks.
TIPS: This recipe also works with 1 medium russet potato about 200 grams. The biscuits will rise a little more as they won’t be as dense. However, you’ll likely need to add a little more milk to the dough. If the flour feels warm due to the potato still being warm, place flour and potato mixture in the fridge for 15-20 minutes until cool. The mixture needs to be cool to cold when the cold butter is added.
Cut in Cold Butter
Cut in 113 grams (4 ounces/ 8 tablespoons / 1 stick) of diced COLD butter until the mixture resembles small pieces about the size of peas.
Stir in Baked Potato Mix-Ins: Cheese, Chives, & Bacon
To the flour mixture, add 170 grams (1½ cups) of grated cheddar cheese, 1 package (14 grams / ⅓ cup) of fresh chopped chives, and 28 grams (¼ cup / 1 ounce) of crumbled bacon or bacon pieces. Stir until all of the ingredients are mixed. The mixture will look very crumbly.
Stir Together Sour Cream & Milk
To a 2-cup measuring cup, add 255 grams (1 cup) of sour cream. Pour in 120 milliliters (½ cup) of milk. Stir until the mixture is smooth. Regular sour cream and whole milk were used in this post and my preferred dairy; however, you can use other lower fat options.
TIP: If using lower fat options, the moisture may vary. Thus, more or less liquid might be needed.
Stir in Sour Cream & Milk Mixture
Make a well in the center of the flour mixture. Pour in the sour cream and milk mixture. Stir until all ingredients are moistened. Depending on the moisture in your potatoes and in your environment, you may need to add up to another 40-60 ml or ¼- ⅓ cup more of milk. However, if anything, you’ll likely need to knead 😉 in more flour to produce a “dry” dough.
TIP: The dough might resemble creamy mashed potatoes. If so, you’ll knead in more flour prior to cutting out biscuits.
Pat out Dough & Cut out Biscuits
Traditional Biscuit Cut-out Method
I generally need to add a little more flour to this mixture, so I prefer the traditional cut-out method using a biscuit/cookie cutter for shaping the biscuits. Therefore, scoop the dough out onto a floured work surface. Lightly knead the dough into a large disc adding flour as necessary to produce a dry dough, if the dough is wet. Flatten the dough out into a 1-inch-thick circle. Use a 2 ½ -inch biscuit/cookie cutter or small drinking glass (anything round or preferred shape). Cut out biscuits using the cutter. Place each biscuit on the prepared baking sheet touching other biscuits.
TIP: For any remaining dough, reshape, pat, and cut out biscuits until all dough is used.
The Easier Square Method
The square cut is another method I have tried with my yeast rolls and works well. I have not, however, tried it with biscuits. I’m sharing it with you anyway. This method was suggested in a previous comment. The commenter said her mother shapes the entire biscuit dough into a rectangle or square and then cuts the dough into squares. I suppose you could do this directly on the baking sheet or place each square on the baking sheet separately. This method actually reminds me of cutting scones. Go with whatever method works best for you and your time.
Bake the Baked Potato Biscuits
Regardless of the cut-out method, fill the baking sheet with the biscuits. Then, place the baking sheet in the preheated oven. Bake for 20-25 minutes or until golden brown. You will likely have an additional 4-5 biscuits that will not fit on the baking sheet. I usually just bake them separately on a smaller baking sheet or pan.
Baked Potato Biscuits Baked!
Remove biscuits from the oven. Enjoy them while still hot!
Baked Potato Biscuits: Close Up
They are evenly brown all around. You can spot the cheese, chives, and bacon pieces throughout the exterior. The biscuits are a bit crispy on the outside from the high heat and caramelized butter. The interior is soft, tender, and steamy. You can still spot the baked potato elements throughout the interior. They truly smell and look like a souped-up biscuit.
Baked Potato Biscuits: Serving Suggestions
They are great eaten by themselves with a pat of butter for breakfast or snack. You can enjoy them as a breakfast sandwich split with a fried or scrambled egg within. How about a biscuit with a bowl of soup for a light lunch? Why not add a biscuit for dinner with steak and side salad? This is a bread for every meal or snack.
Storage Suggestions for Baked Potato Biscuits
With perishable bacon and dairy ingredients in this bread, I would recommend storing these biscuits in a sealed bag or container in the freezer until you’re ready to eat them. The fridge tends to dry out bread, so either eat them once baked and/or store them in the freezer. Biscuits in a sealed bag or container can be frozen for up to 3 months. You can easily heat as many as you want from frozen in the microwave or oven and enjoy them when ready.
Baked Potato Biscuits: Final Thoughts
Baked Potato Biscuits: Baker’s Perspective
This biscuit recipe contains the elements of a biscuit. The mashed potato certainly adds an extra step in preparation, but that step can be done a day or two prior to making the biscuit dough. Due to the mashed potato addition, the dough itself is a bit crumblier than a traditional biscuit; thus, requiring a little less added moisture from the sour cream and milk. The more mashed potatoes, the denser the biscuits will be. I have made these biscuits using half the potatoes and they are little lighter, but no less flavorful. Ultimately, Scott and I decided we prefer the 2-potato version a little better. However, you can try both (1 potato or 2 potatoes) and see which texture you like best.
Baked Potato Biscuits: Taster’s Perspective
These baked potato biscuits are soft like a traditional southern biscuit. The potato isn’t defined in flavor, but it contributes to the texture making them soft and tender. The bacon, while not much, definitely comes through in every bite. The cheese is rich and gooey. The chives provide a very mild but earthy taste. The sour cream adds a bit of tang, and the milk adds to the indulgence. We really like the overall flavor of these biscuits. This recipe certainly produces baked potato flavors combined with fresh homemade bread. Yum 😋!
Check out my YouTube video on making these baked potato biscuits. “Baked Potato Biscuits: You Won’t Believe How Well a Baked Potato Works as a Bread!”
Baked Potato Biscuits
Ingredients
- 2 medium (400 grams/14 oz) russet potatoes peeled and diced
- 480 g (4 cups) all-purpose flour fluffed, scooped, & leveled off using a measuring cup
- 30 g (2 tbsp) baking powder
- 9 g (1½ tsp) salt, if using unsalted butter 6 g (1 tsp) salt, if using salted butter
- 1½ g (½ tsp) ground black pepper
- 113 g (4 oz/8 tbsp/1 stick) COLD butter unsalted or salted
- 170 g (1½ cups grated) cheddar cheese medium, sharp, or extra-sharp
- 1 pkg (14 g/⅓ cup) chopped fresh chives
- 28 g (¼ cup / 1 oz) crumbled bacon real bacon bits/pieces
- 255 g (1 cup) sour cream
- 120 ml (½ cup) milk whole is preferred
Instructions
Prepare & Cook Potatoes:
- Place peeled, diced potatoes in a small-medium saucepan. Cover with cold water by 1 inch. Heat on high until boiling. Reduce heat to simmer and cook for 12-15 minutes or until soft. Drain potatoes. Return potatoes back to the hot saucepan and set back on the hot burner (with the heat off) to dry out completely 5-10 minutes.TIPS: There is no need to add salt or seasoning to these potatoes; they will be seasoned when added to the flour mixture to make the baked potato biscuit dough. Potatoes are cooked when a knife easily cuts through a larger potato chunk.
- Once dried, mash potatoes with a fork or potato masher. Potatoes should be dry and crumbly. Set aside to cool completely.TIPS: Transfer the mashed potatoes to a separate bowl and place in the fridge 15-20 until cool. You can cook the potatoes a day or two in advance and store the mashed potatoes in a sealed container in the fridge. Once cooked, the potatoes should not oxidize and turn brown if used within a couple of days.
Make Biscuit Dough:
- Preheat oven 450˚F (232˚C). Line a large baking sheet with parchment paper or silicone mat.TIP: A hot oven will ensure a crispy biscuit exterior and flaky interior. The heat begins to "solidify" the dough prior to melting the butter chunks resulting in pockets of flakiness when the butter melts.
- In a large bowl, combine all dry ingredients, flour, baking powder, salt, and black pepper. Stir until all ingredients are dispersed.TIP: You can use a food processor for mixing the dry ingredients and cutting in the mashed potatoes and butter.
- Cut in mashed potato using a pastry cutter, food processor, knives, forks, or your fingers to blend well. The mixture should be crumbly.TIPS: This recipe also works with 1 medium russet potato about 200 grams. The biscuits will rise a little more as they won't be as dense. However, you'll likely need to add a little more milk to the dough. Also, If the flour feels warm due to the potato still being warm, place flour and potato mixture in the fridge for 15-20 minutes until cool. The mixture needs to be cool to cold when the cold butter is added.
- Cut in the butter until the mixture resembles small pieces about the size of peas.TIP: You could also use a food processor blending just until the butter is cut into small pieces.
- Stir cheddar cheese, chives, and bacon into the flour, potato, and butter mixture.
- In a 2-cup measuring cup, combine sour cream and milk stirring until the mixture is smooth.TIP: If using lower fat options, the moisture may vary. Thus, more or less liquid might be needed.
- Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until all ingredients are just moistened.TIP: The dough might resemble creamy mashed potatoes. If so, you'll knead in more flour prior to cutting out biscuits.
Cut Out Biscuits
- Scoop the dough out onto a floured work surface. Knead the dough into a large disc adding flour as necessary to ensure the dough is dry.TIP: If the dough is moist, add enough flour to create a dry dough. It should not be wet, or it will spread too much in the oven.
- Flatten the dough out into a 1-inch-thick circle.
- Use a 2½ -inch biscuit/cookie cutter or small drinking glass (anything round or preferred shape). Cut out biscuits using the cutter. Place each biscuit on the prepared baking sheet touching each other.TIP: For any remaining dough, reshape, pat, and cut out biscuits until all dough is used. You will likely have an additional 4-5 biscuits that will not fit on the baking sheet. You can bake them separately on a smaller baking sheet or pan.
Bake & Enjoy
- Once baking sheet is filled with biscuits, place the baking sheet in the preheated oven and bake for 20-25 minutes or until golden brown. Once baked, eat hot with a pat of butter.
Video
Notes
You might be interested in these other roll- or bun-type breads.
Apple Cinnamon Buttery Biscuits
Southern Buttery Yogurt Biscuits
Super Easy Everyday Yeast Rolls: No Knead & Egg Free
Sour Cream Pocketbook Yeast Rolls
The Berry Rolls: My Grandmother’s Yeast Roll Recipe
Cinnamon Rolls & Yeast Rolls: One Recipe
Colombian Pandebono GF Cheese Rolls
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