All-purpose flour: This forms the fundamental structure of your biscuits. Using all-purpose flour provides the right balance of gluten to create tender yet stable biscuits. Sifting your flour can also help create a lighter texture.

Baking powder: As the primary leavening agent, baking powder is responsible for the impressive rise and airy, fluffy consistency of these biscuits. Ensure your baking powder is fresh for the best results, as expired leavening agents can lead to flat biscuits.

Salt: A small amount of salt is essential for enhancing and balancing the overall flavor profile of the biscuits. It highlights the savory notes from the potatoes and complements the richness of the butter.

Mashed potatoes: The star ingredient! Cooled, mashed potatoes add unparalleled moisture, preventing the biscuits from drying out, and contribute to a uniquely soft and tender crumb. They also impart a subtle, earthy flavor that makes these biscuits stand out.

Cold, cubed butter: This is non-negotiable for flaky biscuits. When cold butter is cut into the flour, it creates pockets of steam during baking, which separate the layers of dough, resulting in a beautiful, flaky texture. Using unsalted butter allows you to control the salt content precisely.

Milk: Liquid is needed to bring the dough together. Milk adds richness and helps activate the baking powder. Whole milk is generally recommended for the best flavor and tenderness, but other types can be used if preferred.

The secret to achieving truly flaky and tender biscuits lies in how you handle the butter. It is absolutely crucial that your butter remains very cold throughout the mixing process. Cold butter, when incorporated into the flour mixture, creates tiny pockets within the dough. As the biscuits bake, these butter pieces melt, releasing steam that pushes apart the layers of dough, resulting in those desirable flaky layers. If the butter warms up too much, it will be absorbed by the flour, leading to a denser, cake-like biscuit rather than a light and airy one.

To effectively incorporate the cold butter, use a pastry cutter, a fork, or even two knives to cut the butter into the flour until the mixture resembles coarse crumbs, similar to small peas. This method ensures that the butter pieces remain distinct and separate within the dry ingredients. Avoid using your hands too much during this step, as the natural heat from your fingers can quickly soften the butter, compromising the flakiness. Work quickly and efficiently to maintain the butter’s cold temperature. Once the butter is properly incorporated, gently mix in the wet ingredients just until combined, being careful not to overmix, as this can develop the gluten too much and result in tough biscuits.

• all-purpose flour – Substitute with whole wheat flour: For a heartier biscuit with added nutritional benefits, whole wheat flour is an excellent choice. It will impart a slightly denser texture and a distinct nutty flavor, making the biscuits richer in fiber and giving them a more robust profile. You might need a touch more liquid when using whole wheat flour as it absorbs more moisture.

• baking powder – Substitute with baking soda and cream of tartar: If you’re out of baking powder, you can create a homemade equivalent. For every teaspoon of baking powder, use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar. This combination provides the necessary acid and base reaction to achieve the same leavening and rise, ensuring your biscuits are still wonderfully fluffy.

• salt – Substitute with sea salt: While table salt works perfectly fine, opting for sea salt can introduce a more complex mineral flavor to your biscuits. Flaky sea salt, when sprinkled on top before baking, can also provide a pleasant textual crunch and a pop of briny goodness.

• cooled mashed potatoes – Substitute with sweet potato puree: For a delightful variation, replace regular mashed potatoes with sweet potato puree. This substitute will lend a beautiful orange hue and a subtle sweetness to the biscuits, along with additional moisture. It pairs wonderfully with warm spices like cinnamon or nutmeg, creating a unique flavor experience.

• cold, cubed butter – Substitute with cold, cubed margarine: If you’re looking for a non-dairy alternative or prefer margarine, ensure it’s a high-quality, solid stick margarine. Keep it cold and cubed, just like butter, to achieve a similar flaky texture. The flavor profile will be slightly different, but the structural integrity should remain intact.

• milk – Substitute with buttermilk: Using buttermilk instead of regular milk will introduce a lovely tangy flavor to your biscuits. The acidity in buttermilk reacts with the baking powder (or baking soda, if you used that substitute), resulting in an even more tender and exceptionally fluffy biscuit. This is a classic biscuit technique for a reason.

• Before storing or freezing, always ensure your freshly baked potato biscuits have cooled completely to room temperature on a wire rack. This crucial step prevents any condensation from forming inside the storage container, which could make your delicious biscuits soggy and diminish their delightful texture.

• For short-term storage, place the cooled biscuits in an airtight container or a resealable plastic bag. They will maintain their freshness and tender texture at room temperature for up to 2 days. If you need them to last a bit longer, storing them in the refrigerator can extend their shelf life to about a week. Be sure the container is tightly sealed to prevent them from drying out.

• To prepare your biscuits for freezing, arrange them in a single layer on a baking sheet, ensuring they are not touching. Place the baking sheet in the freezer for approximately 1-2 hours, or until the biscuits become firm and solid. This pre-freezing step, often called flash-freezing, prevents the biscuits from sticking together when transferred to a larger bag or container.

• Once the biscuits are individually frozen, transfer them from the baking sheet into a heavy-duty resealable freezer bag or an airtight freezer-safe container. Don’t forget to label the bag or container with the date of freezing; this helps you keep track of their freshness. Properly frozen biscuits can be stored for up to 3 months, ready to be enjoyed whenever a craving strikes.

• When you’re ready to savor your frozen biscuits, there’s no need to thaw them beforehand. Simply preheat your oven to 350°F (175°C). Arrange the frozen biscuits on a baking sheet and bake them for 10-15 minutes, or until they are thoroughly heated through and have regained a slightly crispy exterior and soft interior.

• For a quicker reheating option, you can use a microwave. Wrap each frozen biscuit in a slightly damp paper towel to help retain moisture and prevent them from becoming dry. Microwave on high for about 20-30 seconds. Check for warmth and continue heating in shorter increments if needed. Be careful not to overheat, as this can make the biscuits tough and chewy.

• If you often find yourself with leftover mashed potatoes, consider doubling the biscuit recipe. This way, you can enjoy a fresh batch now and freeze a second batch for future convenience. Having homemade, delicious potato biscuits ready in your freezer is a wonderful time-saver for busy mornings or unexpected guests.

• To maintain the best possible texture and flavor, it’s best to avoid refreezing biscuits once they have been thawed. Only remove the quantity you intend to consume immediately to ensure optimal quality.

• For an extra touch of flavor and a beautiful golden finish, lightly brush the tops of your biscuits with melted butter before reheating. This will enhance their rich, buttery taste and give them that freshly baked appeal.

• Oven Method (Recommended): To revive your potato biscuits to their original glory, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet, ideally lined with parchment paper to prevent sticking. Loosely cover them with aluminum foil; this helps to trap moisture and prevent the biscuits from drying out on the outside while ensuring the inside heats through. Bake for approximately 10-15 minutes, or until they are perfectly warmed and tender. This method is excellent for preserving their delightful texture and flavor.

• Microwave Method (Quickest): For a super speedy reheat, the microwave is your friend. Arrange the potato biscuits on a microwave-safe plate. To prevent them from becoming tough or rubbery, cover them with a slightly damp paper towel; this adds moisture and keeps them soft. Microwave on medium power for 20-30 seconds. Check if they’re warm enough; if not, continue heating in short 10-second bursts. While this method is very fast, it may result in a slightly softer texture compared to oven reheating.

• Toaster Oven Method (Crispy Exterior): If you prefer a slightly crispier exterior, a toaster oven works wonderfully. Preheat your toaster oven to 350°F (175°C). Place the potato biscuits directly on the toaster oven rack or on a small baking sheet designed for toaster ovens. Heat for about 5-7 minutes, or until they are warmed through and the crust is just beginning to crisp up. This method is ideal for individual servings.

• Stovetop Method (Buttery Crunch): For a unique reheating experience, try the stovetop. Heat a non-stick skillet over medium-low heat. Place the potato biscuits directly into the dry skillet and cover with a lid. Heat for approximately 2-3 minutes on each side, or until they are warmed through. The lid helps to steam them, while direct contact with the skillet can give the bottoms a lovely, slightly toasted, and buttery crunch.

• Air Fryer Method (Crispy & Even): The air fryer is another fantastic tool for reheating. Preheat your air fryer to 320°F (160°C). Arrange the potato biscuits in a single layer in the air fryer basket, ensuring not to overcrowd it for even heating. Heat for about 3-5 minutes, or until they are thoroughly warmed and the exterior is beautifully crisp. This method is quick and highly effective at restoring a fresh-baked quality.

• Oven: Your standard home oven is where the magic happens! You’ll need it preheated to a high temperature, typically 425°F (220°C), to ensure the biscuits rise quickly and achieve a golden-brown, crispy exterior while remaining tender inside.

• Mixing bowl: A large mixing bowl is indispensable for combining your dry ingredients—flour, baking powder, and salt—and later for gently incorporating the mashed potatoes and milk to form the dough.

• Pastry cutter: This specialized tool, or alternatively a fork or two knives, is crucial for cutting the cold, cubed butter into the flour mixture. It helps create the coarse, pea-sized crumbs necessary for flaky biscuits without warming the butter too much with your hands.

• Measuring cups: Accurate measurement is key in baking. Measuring cups are used to precisely portion out larger quantities like flour, mashed potatoes, and milk, ensuring the correct ingredient ratios for a perfect dough consistency.

• Biscuit cutter: To achieve uniform, beautifully round biscuits, a biscuit cutter is a must-have. You can also use a drinking glass or a round cookie cutter if a dedicated biscuit cutter isn’t available.

• Rolling pin: A rolling pin is used to evenly roll out the biscuit dough to the desired thickness, typically around ½ inch, before cutting. This ensures consistent baking and appearance for all your biscuits.

• Baking sheet: A sturdy baking sheet (or cookie sheet) provides the surface on which your cut biscuits will bake. Lining it with parchment paper is recommended for easy cleanup and to prevent sticking.

• Cooling rack: After baking, transferring the hot biscuits to a cooling rack allows air to circulate around them, preventing the bottoms from becoming soggy and helping them cool evenly while maintaining their crispness.

• Flour sifter: While optional, a flour sifter is a great tool for achieving an even lighter and fluffier biscuit. Sifting the flour aerates it and removes any lumps, ensuring it blends smoothly into the dough.

• Knife: A sharp knife is needed to precisely cube your cold butter before it’s cut into the flour mixture, ensuring uniform pieces for optimal flakiness.

• Spatula: A wide, flat spatula is useful for gently transferring the delicate cut biscuits from your work surface to the baking sheet, and then from the baking sheet to the cooling rack.

• Measuring spoons: Essential for accurately measuring smaller quantities of ingredients such as baking powder and salt, ensuring the precise balance of flavors and leavening agents.

• Fork: Beyond helping with butter incorporation, a fork can also be used to gently mix the mashed potatoes and milk into the dry ingredients, ensuring everything is just combined without overworking the dough.

Pre-measure ingredients: A simple yet effective time-saver is to pre-measure ingredients like flour, baking powder, and salt ahead of time. You can do this even the night before and store dry ingredients in an airtight container. This streamlines your baking process, allowing you to quickly combine everything when you’re ready to bake.

Use a food processor: While a pastry cutter works great, a food processor can significantly speed up the step of cutting in the cold butter. Simply add the dry ingredients and cubed cold butter to the food processor and pulse a few times until the mixture resembles coarse crumbs. Be careful not to over-process, as this can warm the butter too much.

Make mashed potatoes in advance: The mashed potato component can be prepared well ahead of time. Make mashed potatoes in advance—even the day before—and ensure they are thoroughly cooled. This eliminates a step on baking day, allowing you to jump straight into mixing your biscuit dough.

No-knead method: For tender biscuits, less handling is better. Adopt a no-knead method by mixing the dough just until the ingredients are combined. Overworking the dough develops gluten, leading to tough biscuits and adding unnecessary time. A gently mixed dough that is slightly shaggy is perfect for soft, flaky results.

Quick cleanup: Minimize post-baking chores by lining your baking sheet with parchment paper. This simple trick ensures the biscuits don’t stick and makes cleanup quick and effortless, saving you precious minutes in the kitchen.