Preheat your oven to 400°F. If you use metal bakeware, spray it with non-stick spray; however, if you use stoneware as shown in the pictures, you will skip the spray.

Measure the milk and mashed potatoes into a medium- to large-sized mixing bowl.

Slowly add in the baking mix a little bit at a time, using a sturdy spoon to mix the ingredients as you go.

Depending on the thickness or moisture content of your specific mashed potatoes, you might need to add a little more-or less--of the baking mix. You want the consistency to be slightly sticky and rich with potato-goodness!

Use a spoon to drop the dough onto a baking sheet, making 10 to 12 biscuits, depending on how large you'd like them to be.

Put the sheet in the oven and set the timer for 25 minutes.

When the timer buzzes, flip the biscuits over so they face down to the pan, set the timer for five minutes, and pop them back in the oven to finish baking. . This will give them a nice, golden crust on the top.

Remove your potato drop biscuits from the hot oven carefully and serve while they are piping hot!