These dense biscuits are a great way to use up extra leftover mashed potatoes. If your potatoes are from a dairy meal or are parve (neither dairy nor meat) feel free to use real milk and add some cheddar to the recipe for a nice twist!
2 ¾ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
¼ cup cold margarine
1 ½ cups leftover mashed potatoes
1 egg, beaten
⅓ cup cold water
⅓ cup cold non-dairy milk
2 tablespoons non-dairy milk, or as needed
Preheat the oven to 450 degrees F. In a medium bowl, stir together the flour, baking powder, garlic powder and salt. Cut in margarine, until the pieces are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and “milk”. Stir into a loose dough using the fork. Turn dough out onto a floured surface, and knead until the dough holds together. Pat the dough out to about ¾ inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons “milk”. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.