If you have ever wondered about how to put leftover mashed potatoes to good use, look no further than this light, fluffy, and delicious potato drop biscuit recipe. This article will explain how to make these with just three ingredients. And even better–you’ll enjoy piping hot biscuits in about thirty minutes.
No more wasted leftover mashers–your family will beg you to make this repeatedly. I often make these heavenly little bites of goodness, splitting them open and loading them with honey ham and a slice of cheddar for a quick hot breakfast, pairing them with a hearty soup or stew at lunch, or to sop up gravy alongside meats.
Undoubtedly, you will find many uses, too!
Why I Prefer to Make Potato Drop Biscuits Instead of Rolled Biscuits
Before we get to the recipe, let’s look at why you’d make potato drop biscuits instead of rolling them.
What is a drop biscuit?
You make these potato drop biscuits (or any other biscuit recipe) by mixing your batter and dropping evenly-sized spoonfuls directly onto a prepared baking sheet. This is why bakers call these drop biscuits.
What is the difference between a potato drop biscuit and a rolled biscuit?
The batter you use to make drop vs. rolled biscuits is the same. However, the prepping method is different.
To make traditional rolled biscuits, you first prep the batter. Then, you roll out the dough on a floured surface, hence the name. Finally, you cut the biscuits into circles using a special cutter. Drop biscuits are simple, but they are also more forgiving.
When you make rolled biscuits, you must pay attention to the height of the dough as you cut. Also, if your dough is a bit too sticky, it can become challenging to work with.
This potato drop biscuit has a high moisture content from the milk and butter in the mashed potatoes, and it is a little bit stickier than traditional biscuit dough. So that’s my main reason for simply plopping the dough onto the baking sheet instead of rolling this recipe.
How to Make Three-Ingredient Potato Drop Biscuits
You can use any baking sheet that you prefer. As you will see in these recipe photos, I typically prefer my Pampered Chef stoneware baking sheet. Yes, it is a bit pricey. However, I get even heat, and excellent results, and I don’t need to add baking spray or oils.
Regardless, please share this post across social media and connect with me to share how these worked for you. Until I post again, have a happy DIY day!